The grapes are hand-picked to ensure that only the best quality bunches are used in the Linar production process. This is usually done in the early morning when the grapes are cooler to preserve their freshness.

The grapes are crushed and separated from the bunches to release the juice from the fruit grains. This is done with the help of mechanical presses, but in the past, our ancestors used from wooden poles to their bare feet.

The juice is left to ferment usually in stainless steel tanks, oak barrels or concrete tanks, depending on the desired end product. During this process, many micro-organisms appear in the juice and convert the sugars into alcohol.

The material is left to age in oak barrels or stainless steel tanks for a period of time to develop flavour and aromatic qualities. This process can last from several months to several years, depending on the type of wine.

After a final dose of various safety and quality control tests, and once the wine has reached the desired degree of aging, it is bottled and sealed with a cork or screw cap. The bottles are labeled with the Linard brand and packaged, ready to go on their way to our customers.