On our estates we cultivate several different clones of the Cabernet Sauvignon, Merlot, Syrah and Moscatel varieties, all them tied up, to give greater complexity and richness of aroma. We practise a manual winter pruning and a green pruning with removal of leaves, tipping and bunch cutting. The work of harvesting is done by hand, putting the bunches in boxes kept in refrigerated rooms until evening. Subsequently we destem and select the grapes on table to guarantee the maximum quality of our wines.

The alcoholic fermentation and maceration is extended from seven to ten days to extract aroma and freshness to the maximum, always at controlled temperatures. The malolactic fermentation is taken in stainless steel tanks by means of direct putting. Wine fining, stabilizing and filtering processes are reduced to the minimum to preserve the highest expressiveness of wine.

The winery has modern facilities provided with all kind of technical advances and an underground cellar for ageing with French, Hungarian and Pennsylvanian oak barrels, to endow our wines with exclusive complexity.

At Clos Barenys we attach great importance to the selection of the most appropriate woods for the ageing of our wines, which remain in the barrel for 12 months and between 12 and 24 further months in the bottle.

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Clos Barenys - Bodegas J. M. Bach i Fills