Carlos San Pedro
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The San Pedro Family produces in Laguardia, Rioja Alavesa for over 500 years. [There are records of this in several documents]

The wine-making process is done taking into consideration the future aging process to be used for each of the wines they produce. The traditional Carbonic Maceration method is mainly for wines that won’t be aged but the best part of this method is used for aged wines as well as the more modern method, the Bordeaux or De-stemming method.
In the traditional Carbonic Maceration method the grapes arrive to the bodega in whole bunchs without breaking them and ferment for about 8-10 days, then the traditional stepping of the grapes is performed to extract most of the wine prior to racking, ie remove the “skins” and bring them to the press.
When using the modern method the grapes go through a de-stemming system that separates the grapes from stems. Those broken grapes is what is introduced into the vats to ferment for about 8-10 days. After this time, the wine is extracted before removing the “skins” and take them to the press.

Those barrels are divided between their undergound cave, distributed across the different “calados” and the modern winery, at the ageing room, both wineries maintain the optimal temperature and humidity conditions for their conservation.