The Wine

The MAS SAURA production process begins in the vineyard. Careful selection of the grapes, close supervision of the maturation process and choosing the right moment for harvesting are the secrets of a good quality wine. Our grapes are picked manually in small recipients of 15 kg. The short distance between the vineyard and the cellar means that the grapes arrive in the best conditions. Once in the cellar the grapes are weighed. They then pass through the stemmer where the grapes are separated from their stalks, crushed and placed in a tank to ferment. During alcoholic fermentation the temperature is controlled and the fermented juice is frequently pumped over. At the end of the process the wine is left to macerate with the grape skins for a period of time that depends on the variety. This can be between 5 and 10 days. Once pressed, the wine is stored in oak barrels to allow malolactic fermentation. In contact with the oak it is aged for one year to reduce tannins and acquire complexity. After 6 more months stored in the tanks the colour and colloidal substances are stabilised. The wine must then be stored at a cold temperature for a few days to make sure that the potassium bitartrate is precipated here rather than in the bottle. Then, after a light filtration, the wine is ready for bottling.

Tasting notes