Humo barril bodega

Villa Iulia is the result of a unique production philosophy, in which the respect for the grape, land and environment of the vineyard are joined together with production techniques that search for the greatest explosion of the wine in mouth, with the firm conviction of being this way the only one of obtaining excellent results. A series of personal wines in which the influence of the new world fit together with a traditional production giving rise to modern wines full of life.

We consider balance as the basic rule in the process of elaboration of our wines, which is understood as the highest virtue of a wine. We look for wines in which both the gustatory and olfactory phases go together. We forage the balance among acidity, structure, volumen and persistence. For us, it is crucial that when we sip the wine our mouths are filled as well as are able to smell the wine as we savour it and feel it even after having drunk it. Our wines will not surprise you, our aim is to move you.

Uvas vino

Production

A very careful preparation, paying attention to the last detail, which makes our wines pampered wines. Applying production techniques from 4 continents we obtain unique wines, where the mouth is the main protagonist.

White and pink

In the production of our white and rosé wines, our primary objective is to preserve aromas and avoid oxidation; To do this, we work with care, taking care of each process from the grape harvest to the bottling and subsequent conservation. Fermentation takes place at low temperatures with a fermentation time of between 9 and 15 days. After fermentation, periodic batonnages are made for the next 90 days to keep the fine lees in suspension and gain volume in the mouth and persistence.

Reds

It is fermented at 24 degrees and the pressing is done at low pressures, which produces an elegant wine with great intensity in flavors.

In reds, our objective is to produce a wine with a balanced extraction, the harvest is done by hand and in the destemming we try to maintain the integrity of the berries as much as possible. After a two-day maceration, fermentation begins. There are no pump-overs or delestage, the entire mixture of the pasta is made by punching the hat.