PROVAM currently has an installed capacity of 510,000 litres, to vinify the grapes of the founders and those bought from a selected group of small regional growers.
We provide regular consultancy to our producers where we clarify any doubts and follow all the development of the vines from pruning to harvesting.
The vines were selected for their viticultural and oenological potential in order to choose the best to build quality and diverse wines and sparkling wines.
For the different wine brands, different factors are taken into account: grape varieties, age and location of the vines, soil, exposure and altitude.
The technology of the winery and Provam’s expert work team enables us to enhance the value of the grapes, from the setting of the harvest date
vine by vine, via a manual harvest and exclusively carried out in 20 kg boxes. The grapes are pressed gently and whole, with the possibility of prior maceration to obtain a high-quality grape must.
The must undergoes clarification at 12ºC for 48 hours and is fermented in stainless steel tanks at controlled temperature for several days. After this process the wine
is matured on fine lees (sur lies) for at least 6 months, with weekly bâtonnage, until it is bottled.
The labelling always takes place 2 months after bottling, in order to guarantee the best conditions for the development of the authentic and
original profile of our wines
Nothing is left to chance, but rather, rationally pursued to the highest standards of quality and authenticity.