Skip to main content

The cellar

At Principe de Viana we take pride in the way we make, age and keep the wines we produce, controlling all aspects of production as well as the fermentation temperatures, in order to ensure each wine keeps it´s unique personality and character.

Each stage of the process is carried out with great care, preserving the natural qualities of the grapes. Harvesting is always done selectively, and each wine originates from a specific terroir. Full selection is key, both during the harvest and in the careful choice of plots, in order to preserve the unique expression of the terroir in each wine.

Among the specific techniques used we can highlight these:

NIGHT
HARVEST

We harvest at night in order to minimize oxidation of the grapes and thus prevent possible loss of aromas. The aim is to preserve the freshness and integrity of the grapes on arrival at the winery.

PARTIAL FREEZING
OF THE BERRIES

By this method, we freeze just the skin of the berries, not the pulp, in order to break the skin cells where the elements that give a wine colour, aroma and structure are found, ensuring maximum extraction of fruit character.

THE SELECTION
TABLE

After a thorough destemming, and before the grapes go through the maceration and fermentation processes, we carry out a second selection of the best berries on vibratory selection tables.

WILD YEASTS
SELECTED FROM
OUR OWN VINEYARDS

In a quest to make true terroir wines, Principe de Viana, over a decade ago, carried out a study of its microbiome, selecting different types of wild yeasts present in the vineyards, and choosing those that were ideal for each type of wine made, ensuring true varietal typicity within each terroir chosen.