With a unique microclimate, the vineyard honors the winemaking tradition of the region by offering low production, bunches and grapes of small size and excellent quality.

Its department of viticulture is key to getting things rolling, all of them true artisans of the vineyard, work meticulously to maintain control over each plot. Given the characteristics of the vineyard, all the work is done by hand and in some cases, with animal traction.

It is about nurturing the land in the most natural way possible and following the guidelines of a rational viticulture to preserve the great diversity of animal and plant species that populate each plot and respecting the vineyard and its surroundings, in order to collect healthy grapes by hand and produce healthy wines.

The harvest is made in the month of October. The grapes harvested in boxes enter Bodegas Amaren and go directly into cold storage where they remain overnight at 6 degrees. The objective is to produce a pre-fermentative intracellular maceration in the grapes, which will help to extract their primary aromas as much as possible.

All the grapes that enter Bodegas Amaren go through the double selection table of bunches and grains. With AMAREN, Juan Luis Cañas chooses to go back to the origins of his roots, and elaborate the wines in concrete tanks, as was done in the days of Ángeles.

The deposits that are currently used in the cellar are of small capacity (15,000 L), fully restored with epoxy resin, and a temperature control system. The concrete protects the wines from thermal shocks, allows a greater extraction of the fruit, and a natural stabilization for the wine.