Winemaking: Tradition and Technique at the Heart of Bodegas Luzón

At Bodegas Luzón, we understand that the winemaking process is an art that combines tradition, technique and passion. It is in every detail, at every stage of the process, that the essence of our Jumilla wines is forged. Over the years, we have perfected our techniques to ensure that each bottle reflects the character of our land, the quality of our grapes and our dedication to our craft. Today we would like to share with you an in-depth look at some of the key processes in the creation of our wines: pumping over, punching down, micro-oxygenation and other essential techniques that form part of our winemaking routine.

Alcoholic fermentation: The heart of the wine

The journey from grape to glass begins with alcoholic fermentation. Once the grapes have been carefully selected and destemmed, we enter the phase where the must begins to transform. Alcoholic fermentation is the heart of the winemaking process. At this stage, yeasts convert the sugars in the must into alcohol, heat and carbon dioxide, also generating a large amount of aromatic compounds and characteristic flavours. However, this process is not left to chance, but requires precise temperature control to avoid unwanted fermentation and to preserve the aromatic profile we are looking for in our wines.

Remontados: Oxygenation and extraction

One of the key procedures during fermentation is pumping-over, a process that consists of pumping the must from the bottom of the tank to spray it over the cap of grape skins floating on top. This process has multiple benefits: it oxygenates the must, which allows the yeasts to work efficiently, and it also favours the extraction of phenolic compounds such as tannins and anthocyanins, which are responsible for the colour and structure of the wine. At Bodegas Luzón, we use pump-overs with special care to balance the intensity of colour and smoothness in the mouth, always seeking the perfect harmony in each varietal.

Bazuqueos: Manual intervention for greater efficiency

In addition to pumping-over, we use bazuqueo, a technique that involves manually breaking the cap with a specific tool called a bazuca. Unlike pumping-over, in which the must is sprayed, bazuqueo introduces a more physical and controlled intervention. This method allows a more uniform extraction of the compounds from the grape skins, without adding too much oxygen to the process. In our more structured red wines, punching down becomes an essential tool to achieve a balance between body and softness, providing greater aromatic complexity without compromising the elegance of our wines.

Microoxygenation: Refining Wine Structure

Instead of using delestage, at Bodegas Luzón we sometimes use a technique called micro-oxygenation, which is based on the controlled introduction of small amounts of oxygen into the wine during fermentation or ageing. This method allows us to improve the tannic structure of the wines and enhance colour stability, key elements in our red wines. Micro-oxygenation also helps to soften the tannins, achieving a more velvety and rounded texture in the mouth. With this technique, we achieve greater complexity and longevity in our wines, while maintaining their freshness and liveliness.

Post-fermentation maceration: The secret of balance

After alcoholic fermentation, the work is not finished. In many of our wines, we apply a post-fermentative maceration, a process in which we allow the wine to remain in contact with the skins for several days, or even weeks, after fermentation. This technique allows a slower and more controlled extraction of tannins and anthocyanins, resulting in more complex wines, with greater ageing capacity. The post-fermentation maceration time varies depending on the style of wine we wish to create, but we always carefully adapt it to achieve the right structure, without losing freshness.

Malolactic fermentation: Smoothness and roundness

In most of our red wines, and in some whites, we carry out malolactic fermentation, a process that converts malic acid (harder and more aggressive) into lactic acid, which is much softer on the palate. This process is crucial for rounding out the wines and giving them a fuller mouthfeel. At the same time, additional aromas are generated during this stage to add complexity. In our most powerful red wines, such as Altos de Luzón, malolactic fermentation is essential to achieve the elegance and smoothness characteristic of the house.

Ageing and maturing: The finishing touch

After completing the fermentation and extraction phases, in most wineries it is time to decide whether the wine will be aged in barrels or bottled young. At Bodegas Luzón, this decision is made in the vineyard as we are experts in combining the different ageing methods. For our aged wines, we use French and/or American oak barrels, each one contributing its particular nuances of vanilla, cocoa and spices. The time each wine spends in barrel is carefully controlled to avoid over-extraction of wood compounds, allowing the wine to develop a balanced complexity.

Once bottled, the wine continues its evolution in the bottle, where the tannins are further softened, integrating with the primary and secondary aromas, to offer a complete experience to the end consumer. At this stage of maturation in the bottle, we can be sure that the wine has reached its maximum expression, ready to be enjoyed.

Innovation and tradition: Our commitment

At Bodegas Luzón, we pride ourselves on combining traditional techniques with innovation. While respect for ancient methods is essential to creating wines with character and authenticity, we are also committed to continuous improvement. We incorporate the latest winemaking technologies to ensure the quality and sustainability of our processes, always looking for ways to optimise the expression of our grapes.

For example, in recent years we have implemented more sustainable winemaking techniques, such as sulphite-free winemaking, without compromising the quality of our wines. We firmly believe that innovation and sustainability are key to the future of winemaking.

End of the journey: A journey of flavours

The winemaking process is a meticulous and exciting journey, from the moment the grapes enter the winery until the wine is bottled. Each of the techniques we use, from pumping over to barrel ageing, has a clear purpose: to extract the best from each grape, from each vintage, and to offer a wine that is a true reflection of our land and our know-how. At Bodegas Luzón, each bottle tells a story, and that story begins here, in the winery, in the details and in the care we put into each process.

We are convinced that the true value of a wine lies in the passion we put into its creation, and it is this dedication that guarantees that each bottle of Bodegas Luzón is a unique experience, steeped in history, tradition and the unmistakable character of Jumilla.