The gravity winemaking it is a method that is revolutionising the way wines are made in Bodegas Carmelo Rodero, this technique has been implemented to preserve the natural quality of the grapes and ensure that each wine faithfully reflects the characteristics of its terroir. Unlike traditional methods that use pumps and hoses, gravity-fed winemaking allows for a gentler process that respects the fruit, standing out in terms of sustainability and quality.
What is gravity-fed winemaking?
The gravity winemaking It is a traditional and sustainable method that avoids the use of pumps and hoses in the winemaking process. This approach minimises damage to the grapes and preserves their natural characteristics, making the final wine a faithful representation of the fruit and the terroir.
Hand harvesting: the beginning of a controlled process
At Bodegas Carmelo Rodero, it all begins with the hand harvesting, in which the grapes are carefully selected in the vineyard. This step ensures that only the best grapes reach the winery, guaranteeing the quality of the process right from the start.
Plot-by-plot approach: every plot, a unique wine
The winery implements a plot-by-plot approach, meaning that each vineyard plot is fermented in a separate tank. This method allows each wine to faithfully reflect the characteristics of its specific plot, taking into account factors such as terroir and microclimatic conditions.
Transport using OVIs: avoiding friction and preserving quality
After the harvest, the grapes are destemmed and transported in sheep, vessels that gently transport the grapes to the tanks. This system avoids the use of pumps and hoses that could cause friction, thus preserving the integrity of the fruit and preventing premature oxidation.
Natural crushing utilising the force of gravity
One of the most innovative stages of this process is the naturally crushed. The grapes, having already been destemmed, are deposited in batches of 3,000 kg in specific tanks for each plot. This process is carried out from the top of the tanks, generating natural pressure thanks to gravity. As they fall, the grapes are gently crushed, allowing a extraction of the must that preserves the original aromas and flavours without resorting to external mechanisms that could damage the fruit.
Advantages of gravity winemaking at Carmelo Rodero wineries
1. Preservation of the natural quality of the grapes?
The main advantage of this method is that it reduces the risk of oxidation and mechanical damage to the grapes to a minimum. By not using pumps, the must flows naturally, maintaining the organoleptic properties of the fruit and purely reflecting the characteristics of the Ribera del Duero terroir.
2. A sustainable and efficient approach?
Gravity winemaking not only protects the quality of the wine, but is also part of a sustainable approach. By eliminating heavy machinery, energy consumption is reduced and the carbon footprint is minimised, aligning with the environmental practices promoted by Bodegas Carmelo Rodero.
3. Unique identity for each plot?
Thanks to Bodegas Carmelo Rodero's plot-by-plot approach, each parcel is fermented in a separate tank, allowing the particularities of each terroir and microclimate to be reflected in every wine. This process highlights the singularities of each vintage and vineyard, ensuring that every bottle is an authentic expression of the Ribera del Duero.
The gravity winemaking Bodegas Carmelo Rodero is a clear example of how tradition can be combined with innovation to produce high-quality wines with their own distinct identity. The plot-by-plot approach, manual harvesting and transport by hopper trailers allow each bottle to reflect the authentic essence of the Ribera del Duero terroir, making the winery a benchmark in the region.