In the cellar things are pretty straightforward. As of 2020, the red grapes are collected in small boxes and destemmed before fermentation. Fermentations are natural and take place in granite lagars (stone vats) with varying capacities. After the first seven to ten days when the alcoholic fermentation is in its final stages, the wines are gravity fed to the cellar below the processing area and into French oak barrels. Most of the barrels are 500L old French oak, but there are a few smaller sizes (300L and 225L) to manage the small quantities made of each variety that don’t completely fill the bigger barrels. Malolactic fermentations are natural but encouraged once they’ve started by batonnage (stirring of the lees), followed by a few more times afterward to help curb excessive dissolved CO2, as well as rounding out and softening tannins in some varieties that need it, like Sousón and Caíño Longo. A single racking outside of the one in preparation for bottling may take place shortly after malolactic fermentation, along with the wine’s first sulfite (SO2) addition. All the grapes are vinified and aged separately until blending prior to bottling. On the way to the bottle, the wines are often lightly filtered (1 micron) and a final addition of sulfites is made. The total sulfur dioxide level of the red wines ranges between 30-50 ppm (or 30-50 mg/L).