“The vineyard sits on sandy and clay soils. The presence of a crack or throat along the mountain range lets in the strong, fresh, and moist winds from the ocean, making this valley one of the freshest of Baja California. “- Penin Guide
The first plantations were Syrah, our first 5 hectares, in 1997.Today we have over 40 hectares planted with varieties like Chenin Blanc, Cabernet Sauvignon, Grenache, Merlot, Nebbiolo, Syrah, Tempranillo and Chardonnay.
We use only our own grapes when making wine, so we can express our own terroir and our passion, offering the best quality that our land provides.
We strive for making our wines only with the best product that our land provides; thus, our winemaking process begins in the vineyard. We practice cluster thinning, which means reducing the load of the vine up to 50%, thus, the nutrients and energy of the plant are concentrated in fewer clusters, resulting in a better product.
Grapes are harvested during the first hours of the day, during the months of September and October. After harvest, they pass to the selecting process, both clusters and grains, eliminating those that do not meet our quality standards of ripeness, flavor, and color.
The grapes are slightly crushed, and fall by gravity into the fermentation tanks. Currently, we have the capacity to ferment up to 110,000 liters in conical stainless steel tanks.
Finally, the wine is aged 6 to 12 months in French oak or American oak, depending on which label we are preparing.
Each step requires precision and excellent teamwork. Fruit care in every step of the winemaking process, guarantees the quality that is enjoyed in every wine of Aldo Cesar Palafox.