On the path of the best old vines
The main variety used is Tempranillo. The clusters are medium sized, compact and regular with a medium-thickness skin and soft flesh. This ancestral variety adapts itself well to extreme climatic conditions. Bodegas Mano a Mano uses a clone of the Tempranillo variety present in the region of Cuenca, which is where traditionally some of the best wines of the region have been made.
For the fruit to be collected when it is ripe, the harvest has to be planned beforehand. This involves the team having to visit the different sections of the vineyard on several occasions until they can order timely collection of the grapes. Once the clusters enter the winery, they are cooled in a chamber and subsequently passed through the selection table, discarding the grapes that do not meet the right conditions, before the maceration and fermentation processes are initiated. The malolactic fermentations and ageing periods in oak barrels are organised according to the final destination of each wine.
The winery has different-sized vats. The aim is to have the capacity to adapt to the different winemaking processes carried out at the bodega. Once the fermentation is completed, the wines are taken to the barrel room, where they are aged in French and American oak. The winery used stainless-steel vats with different capacity vats, from 5,000 to 50,000 kg.