General Overview

Perica uses a de-stemmed grape. Crushing is carried out using a pneumatic press.

The must is transferred to fermentation vats at a controlled temperature making on average 0.9 million litres, of which 0.7 are reds.

Every step of the elaboration process is meticulously monitored by our oenologist together with specialists from the bodega, all under the close supervision of Perica, who principally attends to fermentation deve-lopment and to how much overpumping is required during maceration, both determining factors in the qualitative benefits of properties ranging from the skin to the initial juice.

This transcendental process requires total coordination, as much of experience and technique as of tradition and innovation. This is how the wine is inescapably infused with Perica’s personality.