Our expertise
Symphony of the Seasons for the Vine
Winter Elegance of the Vineyard
Our soils are meticulously maintained throughout the year using the Lecher antenna to analyse and harmonise electromagnetic fields, thus ensuring optimal energy stability. They also receive sophisticated care through exclusive tillage: 'grillage', applied alternately across the rows to maximise aeration and preserve the natural integrity of the land. During winter, meticulous manual weeding is carried out to protect the base of the vines. Every two years, a delicate burning of the cover crops eliminates microorganisms and fungi from the dead leaves, thereby promoting deep and robust root development in the vines. In November, non-viable vines, representing less than 1% of the plants, are carefully replaced to ensure the continued excellence of the vineyard.
When the vines enter dormancy, pruning is carried out with unparalleled precision, an art that requires both skill and meticulous attention. Brice Company undertakes this operation with exceptional expertise, examining each vine individually to assess its vigour and balance. The shoots bearing buds are carefully selected to preserve the most promising ones, while the others are delicately removed. The pruning expert adjusts the number of buds to retain based on the potential of each vine, thereby optimising future production with exceptional mastery.
Spring Awakening of the Vineyard
After a well-deserved winter rest, the vine awakens with renewed energy. Buds begin to appear, heralding the start of budburst, the first promising stage of the vegetative cycle. In spring, we engage in meticulous debudding, carefully removing sterile shoots from the trunk and the heart of the vine. This attention allows the vine's vitality to focus on the promising branches that will bear the clusters.
In May, the vine undergoes its first training, where the vines are delicately secured to the taut wires. This process continues with two additional trainings in June and July. We also maintain the soil through regular mowing, which assists in weeding while nourishing the ground, thus promoting deeper root development. This approach ensures that the vine can withstand soil challenges and climatic fluctuations.
De-stoning, a task meticulously performed by hand, involves clearing the soil around the vines to ensure optimal aeration and encourage strong root development. In parallel, young vines are planted in regenerated plots, breathing new life into areas that have rested and revitalised after thorough tillage.
At the end of May and the beginning of June, we monitor the flowering phase with meticulous care to ensure each bunch reaches perfect ripeness. During this critical period, we carry out gentle topping to limit the vertical growth of the shoots, thereby promoting better airflow and optimal sun exposure.
Summer Flourish of the Vineyard
After flowering, the first fruits begin to form. As fruit set commences, we start the thinning process between late June and early July. Our north-south oriented vineyard leads us to thin the leaves on the east side of the clusters, allowing the morning sun to fully reach the fruit while maintaining a protective layer of foliage above.
At the beginning of summer, each vine bears between two and twelve clusters. In July, we conduct green harvesting to space out the clusters and prevent deterioration due to excessive density. If a vine has too many clusters, we remove some to concentrate the energy on the remaining ones, fostering more refined flavours. We ensure not to remove too many clusters to avoid overly large berries, favouring smaller ones for their superior qualities.
As the berries grow and come into contact with each other, the closure of the clusters marks a crucial stage. By early August, the grapes begin veraison, changing colour and flavour. We monitor this process closely to ensure that veraison and the cessation of vine growth are synchronised. If the vine continues to grow, it will divert resources from its fruit, compromising their quality.
At the end of veraison, we perform a second green harvest to standardise the ripeness of the grapes, removing those that are still green. In August, the vine stems transition to wood, taking on red and brown hues, marking the process known as ‘augmentation’. The grapes become delicate, so we minimise movement in the vineyards. Following a mid-summer de-stoning, ploughing ceases to allow the grass to grow and absorb water, thereby intensifying the tannin concentration for grapes of exceptional quality.
The Art of the Autumn Harvest at MARA WINE
In the autumn, the essence of our work at MARA WINE is revealed in every grape. The quality of our wine hinges on a meticulous harvest, where every detail is crucial.
We believe that the secret to our wine lies in patience and precision. Our grapes are only harvested when they have reached their perfect ripeness, based on three essential criteria.
The first ripeness is aromatic. We assess the fruit through several stages, but only the "fresh" stage is of interest to us to ensure vibrant and elegant aromas.
Technological ripeness is also crucial. It concerns the balance between acidity and sugar, imparting the wine its unique character and ageing potential while maintaining perfect harmony, whether the wine is at 12.5° or 14° alcohol.
Finally, phenolic maturity determines the structure of the wine. We look for silky, well-integrated tannins, offering a refined texture without dryness or rusticity.
From the beginning of September, our days become a ballet of checks. Every morning, we walk through our vines, tasting each berry to assess the evolution of the three maturities. We analyse climatic conditions, aroma, acidity and tannins, with the aim of finding the ideal point. Each plot is monitored to reach its maximum potential before harvest. If a plot does not meet the criteria, its grapes will not be used.
The harvest is much more than a moment of labour; it is a celebration of all the care given to our vines throughout the year. Every grape picked reflects our dedication and passion for crafting an exceptional wine.
The Harvest: An Art of Precision
At Mara Wine, the harvest is much more than just a moment of work; it is the celebration of all the care devoted to our vines throughout the year. Each grape picked reflects our dedication and passion for creating exceptional wine.
Nous ne débutons la récolte que lorsque chaque raisin a atteint la maturité idéale, sans jamais céder à la pression logistique. Ce n’est qu’une fois le feu vert donné parcelle par parcelle que nous commençons, le tout dépendant des conditions météorologiques, notamment de la pluie qui pourrait retarder le processus.
The harvest is an exclusively manual and family ritual. A dedicated team of six pickers, armed with their pruning knives, works meticulously to gather the grapes. The picking is done with great care, depending on the specific maturities of each plot and grape variety, and spans a period of about one month.
Each bunch is carefully placed in 10 kg crates. After the harvest, the grapes rest overnight in our Mas, transformed into a cold room, in order to preserve their aromatic purity.
We apply a rigorous plot selection protocol. Each harvest is processed individually, ensuring that grapes from one plot never mix with those from another. This care taken at each stage ensures the excellence and uniqueness of our wines.
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