Santomas

Cabernet sauvignon

Hand -picked grapes, cool overnight. The grapes are read at the reading table, without the mash, the vinifiers are for fermentation between 22 and 28 ° C for a period of up to one week. After the congestion, the wine matures for a couple of months on dead yeasts, where it also completes biological breakdown. A further 12 -month ripening is combined in a 3000l wooden barrel and 225 l and 350 l Barrique from French oak.

It is beautiful ruby ​​in color, the smell of dark fruits, a slight spicy, in the mouth is full of taste, fruity, pleasant acids, tannins are soft and very nicely sleek.