Define "saca."

The term "saca" specifically refers to the process of drawing wine from the solera for bottling. In the production of Sherry, a solera system is used, which is a method of fractional blending and aging. It consists of a series of barrels arranged in tiers where older wines are gradually blended with younger ones. When wine is ready to be bottled, the wine is drawn from the bottom tier, which has accumulated the oldest wine, and this event is known as "saca."

This process is crucial because it ensures consistency in the flavor and quality of the Sherry produced, maintaining the style the producer aims for. The timing of a saca can significantly influence the final product, making it a key part of Sherry wine production. Other processes mentioned in the options relate to different stages of winemaking but do not accurately represent what "saca" entails within the context of Sherry production.