Your winery
We inspire you to design your winery of the present with an eye on the future: efficient, effective, sustainable, evolutionary, but above all in line with your current and future objectives.
What profile of wines will you produce? With which grape? What human resources will you have? What financial resources can you dedicate? What level of sustainability? What image are you selling?
The extensive knowledge and holistic vision of AZ3Oeno will help you answer these questions to accurately define your processes and choose appropriate tools that meet the needs of your wines.
So you develop living oenology: comprehensive, innovative, respectful and sustainable; in an efficient winery that will allow you to achieve your wine goal.
Enologicalthinking: we think the wine we build, and we build the wine we think.
Receipt
In the time between the vine and the tank, you play a big role in the success of your wine.
For most wines, the final quality is inversely proportional to the physical aggressions suffered by the grape between harvesting and processing until deposit.
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Extraction in whites and rosés
Today, the success of a wine comes from the identity, differentiation, sustainability and knowing how to explain them to the consumer.
The identity is created day to day, learning from the past to reinterpret the present and imagine the future. The difference simply lies in expressing this identity in all forms and explaining it convincingly. Sustainability and benefit are achieved by interpreting the raw material, to adapt the processes and express the identity by optimizing the resources and dedicated energies.
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Maceration in reds
For a red, maceration is everything, what do we want to extract? When do we want to extract it? How much and in what time?
The answers to these questions will help you define the most suitable process for each wine in your project.
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Fermentation
9 months to grow the grape with the adequate profile and just a few days to express all its potential.
This is the challenge facing winemakers during alcoholic fermentation.
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MLF
This is the second microbiological process in winemaking, as long as we have not strayed from the path, and, as with alcoholic fermentation, it has a key role in the final quality of the wine.
Alcoholic fermentation expresses the aromatic potential of the grape, while malolactic fermentation completes it and qualifies it.
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Maturation
We understand the concept of aging as the intelligent and well-defined management of the education and molding of the wine during the period necessary to develop the best version of its personality and to give pleasure to the consumer.
That is to say to structure and stabilize, respect and express the fruit, eliminate greenness and polish edges, ultimately making it a great wine.
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Clarification
The cleaner a wine is, the more stable it is.
Clarity (<5 NTU) and brilliance (<2 NTU) are achieved naturally over time, depending on the amount of suspended particles, plant tissue particles, microorganisms such as bacteria and yeast and the amount of CO2 in the wine.
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Stabilization
This is the last process carried out before bottling to roll your wine out to the end customer.
And, without a doubt, we want you to enjoy it as we have designed it as from the moment when it was just grapes, that is to say we need to stabilize it.
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Bottling
We come to another key moment: it’s time to bottle our idea.
One of the words that resonates most on this point is longevity. This is our hope that the wine will retain the quality expected by the customer for as long as possible. This is the time for the small, although decisive, details.
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