The Lab team at Bodega Cuatro Rayas moves with ease among hydrometers, beakers, flasks, test tubes, pipettes and distillation equipment. Equipment set up every day to ensure the wine quality and all the parameters related to it. The team works closely with the other departments, but especially with winemaking, as the winemaker will depend on their analysis to take the right decisions.
In charge of the Lab at Cuatro Rayas is Juncal Gonzalez, who is supported by the assistant Rubén Navarro, two professionals who know not only the ins and outs of their department, but also the wine process in its broadest sense, from the vine to the bottle. Their tasks focus on the analysis of numerous parameters, long before the cork finally closes the bottle. Their work starts at harvest, collecting grape samples, analyzing ripeness indices to determine when harvest can be started. All the grapes from each plot literally pass through their hands, so they can usually be seen alongside the scales when the grapes enter the cellar, testing the sanitary condition of the grapes thanks to their Lab being equipped with infrared technology.
The Lab is the team of sentinels at Cuatro Rayas. All musts coming out of the press are monitored in detail, as are fermentations, measuring the densities and temperatures daily. They also control the condition of the wines from the moment they enter the vats unfiltered, until they end up going through the process of stabilization, before bottling. Precisely this latter process of bottling is where they dedicate a large part of their efforts, since in the final section important parameters such as the fill level volumes of the bottles and the acidity are controlled.
Undoubtedly the work of the quality control Lab is as important as bottling control, the final part of a long process that seeks wine excellence, with rigor, detail and professionalism.