Rosé wine from Enate winery, under the D. O. Somontano. The harvest takes place at dawn. The skins are macerated until the must is bled. It proceeds with a static settling to eliminate the solid residue and goes on to ferment in stainless steel tanks at a controlled temperature. It is clarified and stabilized at a low temperature and is bottled.

Rosé wine from Enate winery, under the D. O. Somontano. The harvest takes place at dawn. The skins are macerated until the must is bled. It proceeds with a static settling to eliminate the solid residue and goes on to ferment in stainless steel tanks at a controlled temperature. It is clarified and stabilized at a low temperature and is bottled.

Red wine from Enate winery, under the D. O. Somontano. After destemming and crushing, each variety is harvested at different times and fermented separately in stainless steel tanks. After the malolactic fermentation, the wine is aged for 6 months in 225-liter French oak barrels.

White wine from Enate winery, under the D. O. Somontano. It is harvested at night and the grapes are introduced into a press where it undergoes film maceration for a few hours. Fermented in stainless steel tanks at a controlled temperature. It is cold stabilized and bottled.