The name of the winery, Olmaza, comes from one of the areas of San Vicente de la Sonsierra where we have vineyards.

The wine is made with the traditional method of carbonic maceration, bunches enter the warehouse directly from the vineyard, whole and without destemming, introduced in very wide tanks at a low height to avoid their skins breaking with fermentation taking place for two weeks, approximately at a temperature of 25 degrees.
A very soft pressing through the artisan treading of the grapes, afterwards, they are pressed in an old vertical press.