The production methods employed at Bodegas Naia are aimed at taking full advantage of the quality of the grapes grown in the vineyard and enhancing all their organoleptic properties.
The production methods at Bodegas Naia are designed to respect the quality of the grapes harvested from the vineyard and bring out all their exceptional natural organoleptic and natural aromatic properties.
Harvesting normally starts in early September and is carried out at night. Most of the grapes are hand-harvested, and once in the winery, the clusters are placed on the sorting table, where only those with uniform ripeness are selected.
Stirring the settled lees is an essential part of the process. Once fermentation is complete, the wine is aged on its own lees in tanks and vats for various months in order to enhance the structure and mouthfeel of the wine.
Precision and respect for the raw materials are essential parts of the production process. We apply cutting-edge winemaking techniques that bring out all the natural properties of the grapes, with low-temperature fermentation processes to conserve all the varietal freshness and aromas, as well as aging on lees that adds depth and structure to the wine.
Each step of the process is carefully monitored to ensure that our wines deliver a memorable experience, characterised by elegance, balance, and the most authentic expression of the variety in all its splendour.
This unwavering commitment enables us to produce wines that not only reflect the essence of the Rueda terroir but also set new standards of excellence in the region.
