The Briones and Baniandrés surnames are synonymous with a long-standing, vine-growing and winemaking tradition, now in its fourth generation. As children our forebears taught us to love the vineyards, witnessing as we did the stages of growth of the grapes and the care to which they were subject, as well as appreciating the fine taste of the must, the first product in the wine-making process.
After the grapes have gone through a preliminary selection process they are picked and stored in 15 kg boxes; it takes a mere three hours to transfer them to the wine cellar (from the cutting of the cluster to the selection belt). They are carried by gravity to the tank and not by pumping, thus enabling the grape to arrive at least half whole without undergoing any pressure, fragmentation, nor excessive airing. Manual topping and controlled fermentation, by means of hot-cold equipment enables us to endow our wines with their particular character.
The French, American and Central European oak barrels (all fine grain), toasted to different levels, confer that special bouquet that is peculiar to our APRICUS wine.