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The vinification facilities consist of 8.000 litre cement tanks, 5.000, 2.000 and 1.000 litre fibreglass tanks and 2.500 litre open topped wooden fermenters, in wich the vinification of the grapes from the different parcels and varieties is carried out. The wines are aged in Burgundy barrels in French oak with capacities of 225 and 300 litres.
Marco Abella’s annual production capacity is between 50.000 and 80.000 bottles, depending upon the vintage. The company exports 80% of its production.
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The winery covers 1.500 square metres arranged over three floors, two of which are more than seven metres underground. In this way, gravity is used for each of the stages of wine production, and the temperature and humidity levels required for the proper ageing and keeping of wines are achieved naturally.
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