Our wine cellar has a total area of 5000m2 and is composed of the following rooms:
It is the room where the grapes are received. After weighing and analysing the grapes harvested, they arrive at this room where we start the necessary processes of selection, stemming, crushing and pumping, depending on the type of grape and wine characteristics that we will get, in order to send them to the fermentation room.
Alcoholic fermentation room:
Bodegas Román has 3 fermentation rooms with 36 vats of concrete and stainless steel with capacities ranging from three thousand to twenty-two thousand kilos. Thanks to this wide range of possibilities, we ferment the grapes individually depending on their quality and vineyard of origin.
After the alcoholic fermentation, the wine proceeds naturally to the second fermentation, called malolactic fermentation, in the barrels, where the wine begins the barrel aging which may range between 7 and 18 months depending on his category.
Once this second fermentation ends, we proceed to the racking off the wine(decanting) by gravity, process that consists in moving the wine from th
e barrel that it has occupied to other barrel empty. Through this important work the impurities precipitated during the wine aging are removed and the wine is oxygenated.
The winery has a production level of approximately 120000 bottles a year depending on the vintage and the selection of the vineyards.