Suriol Wines is Vegan Friendly

Company email (August 2016)

"We don't add any chemical excepting SO2 at low doses (maximum less than 70mg/l.)

We don't add any product (never animals products too.)

We don't add enzymes or yeasts.

We elaborate the products cava following this rules:
1) Choose the best day for the harvest of all the grapes.
2) Grape collection made by machine/hand at night at less than 18C temperature.
3) Reception in the winery with inert conditions (avoiding oxidation made by 02,)
4) Directly pressed without the stems or maceration with the skins (reds.)
5) Static decantation for 24 hours or maceration between 4 and 30 days.
6) Alcoholic fermentation by autochthon yeasts.
7) Malolactic fermentation made by autochthon bacteria.
8) Cold stabilization and filtration.
9) Final bottling or Traditional Methode (CAVA.)"