When the grapes arrive at the Aventino winery, the grapes are then gently removed from their clusters and put into 15,000 kilo, epoxy-coated concrete tanks that are kept at 26-32ºC while the juice ferments - this slow, temperature-controlled fermentation preserves the natural acidity and fruit aromas from the grapes. The fermenting wine is pumped over manually every day to ensure maximum extraction of flavors and tannins. Once primary fermentation is completed, the wine is left in contact with the grape skins for up to three weeks.

After free run wine is removed and the skins pressed, the new wine is allowed to settle to remove heavy solids. David then checks each batch and decide the best barrel and aging method for the wine. For the Aventino Tempranillo wine, only 15% of the wine goes into oak barrels for up to four months with an intent to emphasize the flavors, acids and tannins of the old-vine Tempranillo without masking it with flavors from the barrel. This produces a fruit-forward wine that is immediately enjoyable at the table. On the other hand, all of the wine for the Aventino 200 Barrels is placed into 200 small French oak barrels for 14 months before being bottled - the oak tannins present a perfect framework for the fruit flavors of the old-vine Tempranillo grapes.