Logically, by having the grapes right next to the cellar they can take special care of the quality of wines, reducing as far as possible the time between picking and entering the winery during the harvest, avoiding unwanted fermentation starting during the transfer.

This big advantage has also allowed us, over the years, to put in place an ambitious policy of manual grape selection. For more than a decade, the output from their best vineyards has been harvested into large 300-kilo crates and transferred to their two sorting tables in the winery.

There, each and every one of the clusters is checked visually, rejecting any that are not in perfect condition and consequently achieving "a selection of a selection of the best vineyards"... grapes of the most unusual quality.

Currently, in Barón de Ley they manually sort through over 850,000 kilos of grapes in each harvest as part of an unprecedented commitment to quality in Spain, rejecting percentages of grapes which generally range between 10% and 20% depending on the source and the vintage in question

Every morning their winemakers will taste and test all the fermenting vats so as to be able to make the right decision for each particular vat, determining fermentation temperatures, type of pumping over, length of maceration... and complete an average of twenty different processes in a single harvest.

One of the hallmarks of their way of understanding quality and winemaking, open, daring and dynamic, is their experimental section of vats.

In these six vats with a capacity of 10 to 14,000 litres each, designed especially by their team of oenologists in pursuit of different effects in the winemaking process, the most special wines are prepared, from the most remote vineyards or where other experiments have been conducted on the vine to improve quality. In a nutshell, the research which will save them from stagnating and allow them to carry on improving, little by little, their quality in the future.