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The winery (or bodega) has a production capacity of two million litres and is perfectly adapted to increase its capacity until five million litres without modifying its structure.
Two grape receival hoppers with independent systems so as not to mix the different varieties are at the area where grapes are received. Those hoppers have a cooling system (tubular heat exchanger) coupled in order to adapt musts to their fermentation temperature, which allows for a higher retention of varietal aromas. |
