Santa Ema’s winemaking plant was built in 2003, among the 50 ha of vineyards at our El Peral estate.
The winery has the latest technology, along with sustainable architecture that allows for the ventilation, lighting, and cooling to be done naturally.
Capacity to process
Guard capacity
Our cellar has been functioning since 1956, and its where the last step in our production process takes place, meaning the final blending, bottling, labeling, and shipping.
This cellar, just like the one located at our El Peral estate, was built with sustainability in mind, including natural light and thermal insulation, which allows us to save energy and assist the climatization system.
The barrel room has a capacity of 4 million liters for the final blends, between barrels and stainless steel tanks. There are more than 3,700 French, American, and Hungarian oak barrels that rest in a temperature-controlled environment at 14ºC and 85% humidity.
