The grapes are harvested completely manually in small crates and after extensive monitoring during growth and after a first selection in the vineyard, the 2nd selection takes place. The grapes then go to a cold room and then to the final selection table. Everything at Carraovejas takes place by gravity, so there are no pumps that move the must and wine too aggressively and often with too much oxygen. The wine then goes for fermentation in small wooden barriques with indigenous yeasts. This gets all the time. The malolactic fermentation takes place in the same barrels and then the Anejon goes by gravity one floor lower to the barrel cellar where it is allowed to mature in new French oak for a minimum of 18 months.
