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Cauro Ventum is one of just a few wines produced by Bodegas Saura, a prestigious winery in the DO of Bullas in Murcia, south of Valencia.
Their 15ha of vineyards, planted with Garnacha and Monastrall, are sited around the town of Caravaca de la Cruz; mainly small terraces embedded int he forest with loamy soils and good drainage.The Mediterranean climate is tempered by the altitude of the area, 600-900m; short but harsh winters with snow and warm summers during the day and cool at nights that positively favour grape quality. The surrounding flora and fauna species help add nutrients and also provide natural yeasts that are part of the vinification.
Grapes are grown organically on a Gobelet system (bush vine) and without irrigation. This results in small bunches with optimum acidity and moderate alcohol and flavours.
Wine making is very traditional – manual harvest, crushing 50% destemmed grapes with 50% of whole bunches. Fermentation is carried out in limestone tanks from a near-by quarry, with daily pump-overs. Maceration is 8-10 days.
These limestone tanks are unique – they are the only winery in the world using them. View two short videos of the vats and their environment.
After pressing, the wine goes to an oak foudre (barrel) where alcoholic fermentation ends and the malolactic fermentation takes place. After a slight clarification, bottling is done without filtering. 21,000 bottles are produced and are sealed with wax.
Cauro Ventum is one of just a few wines produced by Bodegas Saura, a prestigious winery in the DO of Bullas in Murcia, south of Valencia.
Their 15ha of vineyards, planted with Garnacha and Monastrall, are sited around the town of Caravaca de la Cruz; mainly small terraces embedded int he forest with loamy soils and good drainage.The Mediterranean climate is tempered by the altitude of the area, 600-900m; short but harsh winters with snow and warm summers during the day and cool at nights that positively favour grape quality. The surrounding flora and fauna species help add nutrients and also provide natural yeasts that are part of the vinification.
Grapes are grown organically on a Gobelet system (bush vine) and without irrigation. This results in small bunches with optimum acidity and moderate alcohol and flavours.
Wine making is very traditional – manual harvest, crushing 50% destemmed grapes with 50% of whole bunches. Fermentation is carried out in limestone tanks from a near-by quarry, with daily pump-overs. Maceration is 8-10 days.
These limestone tanks are unique – they are the only winery in the world using them. View two short videos of the vats and their environment.
After pressing, the wine goes to an oak foudre (barrel) where alcoholic fermentation ends and the malolactic fermentation takes place. After a slight clarification, bottling is done without filtering. 21,000 bottles are produced and are sealed with wax.