Throughout the year, our winemakers classify microvinified wine of different qualities. From these, the participants in the Otazu Private Cellar program choose their base wine.
Once the quality is chosen, our winemaker selects the samples from the Cabernet Sauvignon, Merlot and Tempranillo barrels. Depending on the number of participants (usually a family, a group of friends or one person) we divide them into several groups or into one group and each group is assigned three wine samples: Cabernet Sauvignon (100%), Merlot (100%) and Tempranillo (100%).
Our winemaker then explains the characteristics of each variety according to its origin (soil profile, rootstock, clone), without forgetting the qualities it brings to the blend. Thanks to this guidance, but especially guided by their own taste and palate, each team achieves unique wines that are the result of blending the various proportions of the different varieties.
As a result, they obtain wines tailored to each taste and, by way of experience and learning, the participants understand how the wine changes when different grapes and proportions are used. When the teams are satisfied with their blend, our winemaker prepares a decanter for each of the wines produced and serves them to the participants, who perform a blind tasting and assign a score.
The winning wine is then replicated in a new French oak barrel and aged for a further three months before bottling.