The Cask-Cellar

The process continues with the extraction of wine from crushed grape skins and the transferral to vats where malolactic fermentation of the red wine takes place, the wine remains there, resting with the lees, for two months.

Successive racking during the months that follow continue to improve the juices that, meticulously checked by our oenologist, will end up being selected as destined, either for the bottle as a ‘Vino Joven’ (young wine), or for a cask. This selection, similar to the process carried out at harvest, enriches the qualitative potential of the future wines.

Perica ensures appropriate wine cellars are allocated to the ageing process both for cask and bottle, these cellars hold 3 500 casks made from oak from America, France and the Far-East. In these carefully-made casks the wine begins its slow and enriching journey of development rounding off its bouquet with hints of oak. It begins its ‘transfiguration’ under the appropriate technical monitoring to establish the precise moment that each batch must be racked.