Winemaking
All the grapes used in the Santa Ana Brut are hand harvested. They are then destemmed and crushed with pneumatic pressing. The must is cooled and the free run juice is separated from the press. Fermentation occurs with selected yeasts at 16ºC followed by some light clarification. The second fermentation occurs at 14°C under “Charmat” method in small tanks of 50hl followed by some contact “sur lies” for 120 days before bottling.