The SUCCESS OF THE GRUPO YLLERA WINES

The exquisite carefulness on the vineyards and the exhaustive grape selection are both essential factors of the GRUPO YLLERA wines final results. The experience of six generations facilitates this selection of vineyards in Ribera del Duero, Rueda and Toro. Once the best grapes are acquired, a strict application of the company quality parameters is followed.

An agronomist engineering team supervises all the process that is based on 4 fundamental rules: - Hand picking in boxes with selection of the grape in the field, - vineyards of more than 15 years old with a high percentage of older vines, - limited grape production of 4500 kg per hectare* (30 hectolitres per hectare) and - the grape picking only in the best and right ripening moment and with optimal “poliphenolic” index (with an alcohol potential of at least 13 degrees for our main grape Tempranillo)
*NOTE: 1 hectare = 2,47 acres 

For the “reserves” we make use of different sorting tables and modern elaboration techniques like the employment of different gases in order to avoid loosing of aromas and fast oxidation (CO2 for the white wines and "carbonic snow" for red wines, malolactic fermentation in oak barrels, etc…)

The stainless steel vats with automatic temperature control for more than 6 million litres, the pneumatic presses, the skin cold macerators for white wines, more than 13,500 barrels of both French and American oak in Rueda and Ribera del Duero, air conditioned equipment in all the winery rooms, up-to-date equipped laboratories and modern bottling lines, etc…. are a part of a technological conglomerate which tries to preserve the maximum “terroir” and grape character and expressiveness.
The GRUPO YLLERA faces up to the future with the calmness given by the already reached achievements and with the humility, impetus and anxious spirit of the ancestors.