Santomas

Cabernet sauvignon

Hand-harvested grapes, chilled overnight. The picked grapes are placed in vinifiers for maceration and fermentation between 22 and 28 °C for up to one week without racking. After the racking, the wine is matured for a couple of months on dead yeasts, where it also completes its biological decomposition, and then goes on to a 12-month maturation period in 3000l wooden barrels and 250l and 350l French oak wooden barrels.

It has a beautiful ruby colour, the nose has pronounced notes of red fruit, cocoa, slightly spicy, the palate is full-bodied, fruity, pleasant acidity, the tannins are higher but nicely tuned.