“Our aim is to produce  wines that reflects the land, the area, and the terroir… without any filtering, clarification or any other types of  processing.”

SO CALLED “NATURAL WINES”

From the moment the grapes enter the cellar, and fermentation starts the process that will transform them into wine, no substance comes into contact with the fruit, apart from some sulphur dioxide, should fermentation problems, volatile acidity or other issues arise. Natural wine making is the result of fermentation with the yeasts contained in the grapes, without any filtering, clarification or other types of processing. The wine can thus be considered natural (if so permitted by the law).

Our aim is to produce wines that reflect the land, the area, and the terroir…

This process starts in the vineyard and continues until the grapes reach the cellar; it respects the environment and allows us to produce non-standard wines. Unlike the majority of the wines currently on the market, our wines represent and mirror the “terroir” (which Wikipedia defines as a specific area where natural, physical and chemical conditions, along with the geographical area and the climate, allow producing a wine that is specific and identifiable, thanks to the unique characteristics of its territory). We start by sowing green manure in alternating rows in order to feed the soil with organic matter and nutrients and allow the roots of the different plants to work and naturally oxygenate the soil; we continue with appropriate winter pruning and then start treatment with copper and sulphur (we strive to continually reduce the dosage). Work is carried out between the rows to limit the spreading of plants without using herbicides or chemical substances; we also perform green pruning by hand and we check the quantity of grapes per plant, by selecting the best bunches.

Sgass 2015

 

  • Durella

  • Garganega

Sulpher Dioxide tot. during bottling: 2 mg/l

Vinification in Steel.

Bottiglia-Sgass-Sauro-Maule-vini_RUI9903_sc_p_web
Sauro-Maule-Granselva-vino-bianco-2014_RUI6084_p_600_web

Bianco Granselva 2014

 

  • Garganega

  • Sauvignon

  • Durella

  • Pinot grigio

Sulpher Dioxide tot. during bottling: 22 mg/l

Vinification in Steel.

Bianco Pri 2014

 

  • Garganega

Sulpher Dioxide tot. during bottling: 1 mg/l

Vinification in Steel.

Sauro-Maule-Pri-vino-bianco-2014_RUI6082_p_600_web
Sauro-Maule-Ca-Lombarda-vino-rosso-2014_RUI6086_p_600_web

Rosso Ca’Lombarda 2014

 

  • Merlot

  • Cabernet Sauvignon

Sulpher Dioxide tot. during bottling: 5 mg/l

Vinification in Steel.

2013 Wines

_RUI1380_p_SC_600

Bianco Granselva 2013

 

  • Garganega (40%)

  • Sauvignon (20%)

  • Durella (20%)

  • Pinot grigio (20%)

Sulpher Dioxide tot. during bottling: 7 mg/l

Vinification in Steel.

Bianco Pri 2013

 

  • Garganega (100%)

Sulpher Dioxide tot. during bottling: 12 mg/l

Vinification in Steel.

_RUI4483_p_600
_RUI1379_p_SC_600

Rosso Ca’Lombarda 2013

 

  • Merlot (55%)

  • Cabernet Sauvignon (45%)

Sulpher Dioxide tot. during bottling: 4 mg/l

Vinification in Steel.

ORGANIC IS NOT ENOUGH!

SOIL

The vineyards that produce white wines, such as Garganega, Duella, Pinot grigio and Chardonnay, are in the Selva di Montebello area, near Gambellara, where the land is of volcanic origins with basalt rocks and clay but also features a small hilly area where the soil is calcareous (ideal for Garganega and Sauvignon).

The red wines such as Merlot, Cabernet Sauvignon, and from next year Tocai rosso, are the product of the calcareous soil of the Colli Berici hills in the municipalities of San Germano dei Berici and Grancona. The vineyards that produce our white wines are near the Gambellara area, renowned for Garganega, where the soils is of basalt-volcanic origins; the vineyards are partly located at the foot of the hills and partly in the hills, which allows selecting the best grapes

+39 348 76 44 752

info@sauromaule.com