Different systems of production.

Luis Cañas uses different production methods for its wines, thus giving them all a distinct personality. For young wines we still use the traditional Rioja Alavesa system known as “carbonic maceration” and for wines that will later be aged in barrels we use the “destemming” method.

Carbonic maceration

For young wines we still use the traditional Rioja Alavesa system known as “carbonic maceration”. In this process the whole grape bunches are placed in the fermentation tanks to produce a soft, fruity, full-bodied wine with an intense colour, preferably intended for consumption in its first year.

Aged Wines

By contrast, for the aged wines a destemming system whereby the grapes are separated from the stem in a destemmer is used. This is done prior to fermentation, thus obtaining wines suitable for further aging in barrels.