When tasting an Abadal wine you will easily recognise the expression of this particular "terruar", who gives a special identity to the wine.
When the grapes arrive at the winery, they are tested for sugar levels, acidity, colour and health to confirm their final use, which was already decided when the grapes were still in the vineyard.
Incoming grapes are loaded into small hoppers.
They are then put through a “stripping machine” which removes the stalks, as these would otherwise leave an undesirable stemmy taste in the wine.
The grapes now drop into a crusher, where they are crushed into a paste of must, seeds and skin. This mass is then put through a press in the case of white wine, and transferred into vats in the case of red wine.
Red wine is left to ferment together with the grape skins. The soaking of the skins and pips in the must is called maceration, a process which draws the colour from the skins and produces tannin, a substance which gives red wine depth and allows it to age. Different methods are used to mix the must with the skins in the vats in order to maximise the extraction of colour and tannin.
The white must is left in contact with the grape skins for only a few hours, just long enough to define the wine’s personality a little further (aroma and structure). This short cold maceration process is conducted when the must has already been transferred to the presses. Once the must has been pressed, it is left to clarify naturally; it ferments at a low temperature in order to protect its floral and fruity personality as much as possible.
Once the wine has been obtained, it is left to mature at leisure on lees, the yeast which was responsible for fermenting the wine.
The wine is stored in either oak barrels or stainless steel vats, and is gently stirred at regular intervals in a process known as bâtonage.
Red wines are transferred from the vats into oak barrels, which serve to structure all the different components which we have extracted from our grapes. This is what gives our wine its intense blend of sensations, which are an elegant reflection of our land and grape varieties. Spanish law classifies wines into Crianzas, Reservas and Gran Reservas according to how long the wine has been aged in oak and bottles before its release onto the market.
The maturing process is heavily dependent on the age of the barrel (the younger the barrel, the quicker the maturing process), the origin of the oak (fine-grain oak from smaller trees accelerate the process), and the size of the barrel (the smaller, the quicker) – which could call into question the Spanish system which bases its classification only on the time wine has spent in barrels and not any other factors.
Once the wines have matured, they are blended in a process known as coupage. They are then fine-filtered to minimise the presence of microorganisms which could harm the wine during its bottled life.
... and finally the wine is bottled.
In ABADAL, one of our prime objectives is to treat our wines and their inherent aspects with the utmost respect, which is why we do not subject them to either chemical or heat treatment. As a result, a slight sedimentation may form at the bottom of the bottle during the wine’s life. This has no effect whatsoever on the quality of the wine, and is certainly not an indication of an inferior wine; on the contrary, it is a clear symbol of the naturalness of our product.
When the grapes arrive at the winery, they are tested for sugar levels, acidity, colour and health to confirm their final use, which was already decided when the grapes were still in the vineyard.
Incoming grapes are loaded into small hoppers. 
They are then put through a “stripping machine” which removes the stalks, as these would otherwise leave an undesirable stemmy taste in the wine.
The grapes now drop into a crusher, where they are crushed into a paste of must, seeds and skin. This mass is then put through a press in the case of white wine, and transferred into vats in the case of red wine.
Red wine is left to ferment together with the grape skins. The soaking of the skins and pips in the must is called maceration, a process which draws the colour from the skins and produces tannin, a substance which gives red wine depth and allows it to age. Different methods are used to mix the must with the skins in the vats in order to maximise the extraction of colour and tannin.
The white must is left in contact with the grape skins for only a few hours, just long enough to define the wine’s personality a little further (aroma and structure). This short cold maceration process is conducted when the must has already been transferred to the presses. Once the must has been pressed, it is left to clarify naturally; it ferments at a low temperature in order to protect its floral and fruity personality as much as possible.
Once the wine has been obtained, it is left to mature at leisure on lees, the yeast which was responsible for fermenting the wine.The wine is stored in either oak barrels or stainless steel vats, and is gently stirred at regular intervals in a process known as bâtonage.
Red wines are transferred from the vats into oak barrels, which serve to structure all the different components which we have extracted from our grapes. This is what gives our wine its intense blend of sensations, which are an elegant reflection of our land and grape varieties. Spanish law classifies wines into Crianzas, Reservas and Gran Reservas according to how long the wine has been aged in oak and bottles before its release onto the market.
The maturing process is heavily dependent on the age of the barrel (the younger the barrel, the quicker the maturing process), the origin of the oak (fine-grain oak from smaller trees accelerate the process), and the size of the barrel (the smaller, the quicker) – which could call into question the Spanish system which bases its classification only on the time wine has spent in barrels and not any other factors.
Once the wines have matured, they are blended in a process known as coupage. They are then fine-filtered to minimise the presence of microorganisms which could harm the wine during its bottled life.
... and finally the wine is bottled.
In ABADAL, one of our prime objectives is to treat our wines and their inherent aspects with the utmost respect, which is why we do not subject them to either chemical or heat treatment. As a result, a slight sedimentation may form at the bottom of the bottle during the wine’s life. This has no effect whatsoever on the quality of the wine, and is certainly not an indication of an inferior wine; on the contrary, it is a clear symbol of the naturalness of our product.
