Ageing.

• The ageing is, without a doubt, the definitive stage in the elaboration of our wines and the most prolonged in time and in that they arise her organoleptic characteristics. In our wine cellar exist two types of ageing: the ageing in wood barrels, subject to the slow evolution of the times and subject to the physico-chemical changes according to the conditions of their environment, which we generally they are know as " ageing " and denominated the" biological ageing" under “Velo de flor”, in which the wine evolves in a more dynamic form, impelled by the biological veil activity formed on the surface of this one by specific leavenings of the zone.
• OXIDATIVE AGEING.
• Our “Los Madroñales” Muscatel is ageing through the time by the system of “Soleras and Criaderas" ,acquiring new organoleptic qualities of their own ageing. Its color becomes of chesnut to mahogany and, in the barrel, the Muscatel is affected by the phenomena of concentration that take place as a result of certain elements of transpiration through the walls of the same. The wine thus taking body and structure, with special presence of oak, banana and vanilla. So that it does not lose quality the maximum removed, for bottling of each Solera, is a 1 / 3 of the same every 4 months and was replaced immediately by successive “Criaderas”.
• BIOLOGICAL AGEING.
• The best ones musts of the year to the tasting are chosen to sit on our “Soleras”and “Criaderas”, where the biological aging of "Fine" wine “Los Madroñales” is carried out. The influence of the “flor” is a determining factor in our case because our Fine wines are “amanzanillados”, because the “Velo de Flor” lives almost all the year in the Barrel and not only protects the wine of the oxidation when avoiding the contact of the liquid with the air contained within the barrels and determines the quality of our wines that it does singular and autochthonous. Our “Los Madroñales” fine wine It has been obtained after aging biological, at least 3 years, in american oak Barrels.