logo
Bodega Bouza

Cno. de la Redención 7658 bis

(598) 2323 7491 // Tel.: (598) 2323 3872

Restaurant: (598) 2323 4030

bouza@bodegabouza.com // visitas@bodegabouza.com

Horarios

Lunes a sábados: 9:00 a 19:00 Hs

Visitas guiadas: 10:30 - 11:30 - 13:30 - 16:00 Hs

Estamos en:

WINE MAKING

  • Manual harvest.
  • Vinification lot by lot in 50 hl containers.
  • Reception of grapes in a vinification room at controlled temperatures.
  • Selection of bunches.
  • Berry by berry selection following destemming.
  • Transportation of whole berries to the mouth of the vinification containers without resorting to pumps.
  • Diversity of containers for vinification.
  • Pigeage traditional method of “sinking the hat”.
  • Devatting the vine to the casks from the vinification room to the underground conditioned cellar.
  • Malolactic fermentation in oak barrels.
  • Maturation of vines between 6 to 18 months in American and French Oak barrels.
  • Bottled unfiltered.
  • Resting in the bottle during 6 to 12 months under controlled conditions.

The harvest begins in early February with the Pinot Noir variety, followed by our white varieties Albariño, Chardonnay and Riesling; continues with the Merlot and Tempranillo inks, usually ending in mid-March with the emblematic variety of Uruguay, Tannat