Wine made in Torre del Codina

At the end of the 19th and 20th centuries, an insect native to North America called phylloxera , which attacks vine roots, destroyed the vast majority of European plantations.

From then on, the new vines that are planted are all with American root, because this is resistant to phylloxera. This plague therefore left these lands without vines and their cultivation is no longer recovered.

Torre del Codina was until then a very important wine farm. This is indicated by the two large must fermentation tanks attached to the house and which are connected to the cellar.

A few years ago, we planted just under half a hectare of vines by the entrance road of the Hare’s Eye variety. So again, from the grapes of Torre del Codina , we have returned to make wine every year.

The production process is very simple, the grapes are harvested , they are pressed with the machine that separates the grape skins and the resulting liquid is the sweet grape must with the seed and skin that will ferment in stainless steel containers and that we will have to go back every day.

Usually the fermentation lasts three weeks, and then we press the must and filter it and leave it back in the aluminum containers.

After a couple of months in which the wine has rested and matured , we decant and clean the sediments that have settled at the bottom of the container.

After another couple of months you can start drinking an excellent young red wine .