The winery

Wine Making

Any wine is the result of the intricate process of fermentation of grape sugars that is carried out by yeast.  Yeast will definitely take part in the final character of wine. This process is normally done by using commercial yeasts that are used to ensure the success of the fermentation, but at the same time, making the final character of all the wines in which they are used fairly uniform.

In Bodegas Comenge we have gone further with our desire to make a unique wine with its own character. In the rich ecosystem where they grow, among the vines we searched and selected a native and natural yeast to be used for the fermentation process. A yeast that would allow us to provide our wines with a marked personality, a yeast that would extract the best from each grape. During this fermentation process, we carry out a cold maceration of the skins separately from the must, facilitating once more, a more effective extraction of anthocyanins and polyphenols of the grapes and obtaining a greater aromatic intensity, treating the skins and must, in order to extract the best essence from each grape.

This patented method of red wine fermentation, that allows us to guarantee the implantation of our selected yeast, something that is not always assured with the traditional methods, was tried for the first time on an industrial scale on our 2001 vintage, on 19,000 kilos of grape. The method is at present object of patent on the part of the Polytechnic University of Madrid, as a direct result of the implantation of this superb project of investigation carried out in the Department of Technology of Foods of the School of Agronomists Engineering, directed by Mr. Jose Antonio Suárez Lepe, University professor of University and Doctor Mr. Antonio Morata Barrado.

The resulting wine has an amazing harmony of color and aromas, with a powerful but elegant, flavorful and round wine structure, of great complexity.