For Bodegas Zifar, final product quality begins with a rigorous selection of vineyards in the different villages, soils and heights that form the Designation of Origin "Ribera del Duero. "
A close relationship and commitment between our winemaker, farmers and vineyards selected gives us the desired quality parameters for each vintage.
Vintage is programmed and decided through continuous analysis and field visits by our technical team that evaluates the quality and evolution of the grapes.
Once you set the date of vintage, this is done by hand and transported to the winery in 20 kg boxes which after passing through a sorting table, is stripped and squeezed it slightly. In barrels, alcoholic fermentation takes place at a controlled temperature and the skins work by pumping and pigeage day for the extraction of noble components of the grapes.
Once fermetation is finished and maceration time is decided, barrels are emptied and the skins pressed. In the new wine is Malo-lactic fermentation takes place and when it ends, the wine is aged in barrels for one year.
After several racking and after clarification, the wine already clean is bottled and labeled for release.