Maintaining tradition, Constantly innovating.
Virgen de las Viñas has, over the more than fifty years of its history, masterfully combined traditional processing and production with cutting edge technical innovations, making it a leader in the wine-growing industry.
The Wine Cellar
From 2002, an extraordinary technological transformation has made it possible to significantly increase the quality and yield of the facilities, satisfactorily meeting the demands of the markets.
RECEIVINGTHE RAW MATERIAL
The raw material is received in any of the three unloading areas. Its transformation into must and, subsequently, into wine, are technological processes perfectly monitored and automated in order to obtain products of renowned quality.
The origin of the grape that arrives at the facilities from the plots of land of the associates is perfectly identifiable because of the allocation to the plots of unique identification cards that enable the automation of the entry processes and the verification of the traceability of the product.
PREPARING THE WINE
With a refrigerating capacity of 7.5 million refrigeration units, the grapes and musts are kept at the right temperature throughout the process and pellicular macerations and fermentations are obtained at low temperatures, in order to obtain clean, clear and totally healthy products. We avail of state-of-the-art oenological technology, with great capacity for the cleaning of the musts and superbly conditioned facilities in order to protect the musts and wines to the maximum from oxidations.
Our working protocols are based on the perfect separation of the different grades of the musts as well as special preparation in Ganimede® tanks, micro and macro-oxygenation of musts and our broad experience over the years allow us to standardise the processes, optimising resources in order to obtain the best results.
Our working protocols are based on the perfect separation of the different grades of the musts as well as special preparation in Ganimede® tanks, micro and macro-oxygenation of musts and our broad experience over the years allow us to standardise the processes, optimising resources in order to obtain the best results.
AGING CELLAR
With the recent incorporation of tangential filtration technology, together with the existing one, the wines are prepared so as to be stored in optimum conditions, thanks to a container capacity of more than 2 million hectolitres. An aging cellar of 3,000 m2 allows the maturation of our best wines in a total of more than 8,000 barrels of American and French oak in the appropriate conditions of humidity and temperature.
BOTTLING
The bottling plant features 2 bottling lines with yields of 3,000 and 6,000 bottles/hr. each and a third semi-automatic bag in box line.
Reward for the hard work
"Products that have conquered the 5 continents"
