
Carbonic maceration is a “spontaneous” winemaking system, in which alcoholic fermentation begins only with native yeasts from grapes.
For the elaboration of Pelagatos we insert the grape cluster directly into the cement fermenters without removing the scrape.
This system process is typical of the Rioja Alavesa area.

Like in ancient Roman times we tread the grapes with our feet. In addition, we make the wine ripen in cement tanks following the centaneric tradition of our ancestors.