Altún Albiker

We harvest the grapes by hand and vat the whole grapes (without destemming) by gravity in concrete vats. The must begins a spontaneous fermentation and creates an atmosphere of CO2, which causes the rest of the grapes to begin an intracellular fermentation (inside the grape), thus generating the characteristic aromas of carbonic maceration. Finally, we carry out the traditional crushing, from which we only select the best fraction from the press, the heart.