Devatting is one of the most important and fascinating tasks in the production of red and rosé wines.

This process takes place after the alcoholic fermentation is complete, when the yeast has converted the sugars in the must into alcohol. At this stage, the liquid (referred to as free-run wine) must be separated from the remaining solids, such as grape skins, seeds, and pulp. These solids, collectively known as the "cap," float to the top of the tank during fermentation due to the carbon dioxide generated in the process.

During the devatting time, the free-run wine is first carefully drained and transferred to another tank. Then, the solid residue is removed. At Bodega Fincas de Azabache, our skilled workers enter the tanks to manually extract these solids. Using specialized tools and adhering to strict safety protocols, they remove the dense paste of grape remains, which is rich in tannins and color. This artisanal method reflects the bodega's commitment to meticulous craftsmanship and quality control at every stage.

The extracted residue is then pressed to produce a final type of wine, called press wine. This wine is more concentrated and tannic and is not mixed with the free-run wine obtained during the devatting.

The manual dedication at our bodega during the descube not only ensures precise quality control but also pays homage to traditional winemaking techniques. This step is more than just a technical process; it is a direct connection between human effort and the transformation of nature into wine.