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Everything starts in the town of Nueva Braunau, where our plantations are located

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Following the manual processes of planting and harves...

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...we obtain rhubarb juice by using an adapted mechanical sugar cane juice extractor


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In a first stage of fermentation, the juice and fibers are stored for 15 to 20 days inside disused milk tanks, to obtain the “base wine”.

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Afterwards, the product goes through an old apple press, formerly used to make artisanal cider, and rescued by us to process rhubarb must

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Finally, the must is stored in tanks and then bottled, following the charmat method.

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