In a completely handcraft way, the grapes are pressed to obtain musts
of quality (“yema” must and “flor” must). Later each variety of must will ferment separately originating different kinds of wine.
De forma totalmente artesanal, las uvas son prensadas para obtener los mostos de calidad (mosto yema o mosto flor). Posteriormente cada calidad de mosto fermentará por separado originando distintos tipos de vino.

For the production technique, the wine is put in traditional concrete cones covered with resin. A difference with the stainless steel that is used by most of the cellars, Sani is the only wine company in Extremadura and one of the few ones in Spain that maintains these originals cones, since the resin assures a better maceration and in consequence an unique flavour in the wines.

The wines to be aged are put in special wooden casks distributed in two rooms. The room for maturing has casks of French oak, where temperature is controlled and with special conditions of light, it is the place where the most selected wine “sleeps”. In the room for ageing wines, French and American oak casks are placed next to deposits with cone form made of French oak for the fermentation.

The wine-tasting room is situated above the elaboration floor, this room has 150 square metres where expert tasters and visitors can taste the different wines from the cellar.