To innovate means knowing how to keep the best of tradition, while taking steps to climb higher. This is why we have ensured that the winery’s facilities are ideally suited for the production, aging and bottling of our wine. R&D+I is part of the script that Bodegas Virtus follows on the road to excellence.

To innovate means knowing how to keep the best of tradition, while taking steps to climb higher. This is why we have ensured that the winery’s facilities are ideally suited for the production, aging and bottling of our wine. R&D+I is part of the script that Bodegas Virtus follows on the road to excellence.

HARVEST

The grapes are harvested by hand, selecting the grapes in the vines and placing them in 13 kg boxes, which are immediately taken to the winery to be cooled in cooling chambers, where they are chilled to achieve the ideal humidity and temperature, before carrying out the selection process.

FERMENTATION

The winery employs the most cutting-edge technologies to make the wine-making (“vinification”) process clean, easy, safe and highly-controlled. Not just any grape is good enough for our wines; this is why we subject the grapes to two selections, one of clusters, and a final grape-by-grape selection. We therefore have a twofold selection system, one where we cast aside the bad clusters, and another where good grapes are separated from bad ones after detaching the grapes from their stems.

The thoroughness of this process, added to the fact that the grapes are transported to the tanks by gravity, without any mechanical pumping whatsoever, clearly illustrates the loving care we put in every detail to achieve only the very best.

The fermentation process is carried out in small stainless-steel climate-controlled 5,000 litre tanks, capable of providing heat as well as cold, which are ideal for extracting the colour, aromas and flavours from the grapes. All are equipped with state-of-the-art control technology, to ensure a precise and meticulous alcoholic and malolactic fermentation process.

Additionally, the grapes from each vineyard are transformed and fermented in different tanks, in order to preserve each vineyard’s character, avoiding the mixing of grapes.

AGING

We have an average inventory of about 410 French oak barrels. Each one is carefully selected and has a maximum life-cycle of 4 years. Furthermore, all of them are washed, cared for and decanted in the same room, without taking them outdoors to carry out these

processes. Therefore, once the barrels enter the room, they do not leave until their final disposal.

Depending on the type of wine, the ageing process lasts between 12 and 28 months. Throughout the process, tastings are held to determine the wine’s final destination: Virtus, Vega del Yuso or Alma.

After aging in the barrel, the wines are bottled and stored in large cages, where they undergo the bottle-aging phase, and remain there until they are released to the market.

AVERAGE ANNUAL PRODUCTION

Depending on the features, production and quality of each vintage, around 105,000 bottles are released every year.

PRODUCTION OF VIRTUS BLANCO *

Once the grapes are in the winery, they are pressed directly and fermented, partly in French oak barrels, where they continue to age in their own lees.

Tradition and innovation

HARVEST

The grapes are harvested by hand, selecting the grapes in the vines and placing them in 13 kg boxes, which are immediately taken to the winery to be cooled in cooling chambers, where they are chilled to achieve the ideal humidity and temperature, before carrying out the selection process.

FERMENTATION

The winery employs the most cutting-edge technologies to make the wine-making (“vinification”) process clean, easy, safe and highly-controlled. Not just any grape is good enough for our wines; this is why we subject the grapes to two selections, one of clusters, and a final grape-by-grape selection. We therefore have a twofold selection system, one where we cast aside the bad clusters, and another where good grapes are separated from bad ones after detaching the grapes from their stems.

The thoroughness of this process, added to the fact that the grapes are transported to the tanks by gravity, without any mechanical pumping whatsoever, clearly illustrates the loving care we put in every detail to achieve only the very best.

The fermentation process is carried out in small stainless-steel climate-controlled 5,000 litre tanks, capable of providing heat as well as cold, which are ideal for extracting the colour, aromas and flavours from the grapes. All are equipped with state-of-the-art control technology, to ensure a precise and meticulous alcoholic and malolactic fermentation process.

Additionally, the grapes from each vineyard are transformed and fermented in different tanks, in order to preserve each vineyard’s character, avoiding the mixing of grapes.

AGING

We have an average inventory of about 410 French oak barrels. Each one is carefully selected and has a maximum life-cycle of 4 years. Furthermore, all of them are washed, cared for and decanted in the same room, without taking them outdoors to carry out these

processes. Therefore, once the barrels enter the room, they do not leave until their final disposal.

Depending on the type of wine, the ageing process lasts between 12 and 28 months. Throughout the process, tastings are held to determine the wine’s final destination: Virtus, Vega del Yuso or Alma.

After aging in the barrel, the wines are bottled and stored in large cages, where they undergo the bottle-aging phase, and remain there until they are released to the market.

AVERAGE ANNUAL PRODUCTION

Depending on the features, production and quality of each vintage, around 105,000 bottles are released every year.

PRODUCTION OF VIRTUS BLANCO *

Once the grapes are in the winery, they are pressed directly and fermented, partly in French oak barrels, where they continue to age in their own lees.

Tradition and innovation