Santomas

Mezzo forte

Hand-harvested grapes, chilled overnight. The picked grapes are placed in vinifiers for maceration and fermentation between 22 and 30 °C for up to one week without spraying. After racking, the wine is matured for a couple of months on dead yeasts, where it also completes its biological decomposition, and then goes to 225l and 350l French oak wooden barrels for 15 months of maturation.

It is deep purple in colour, with a nose reminiscent of dark fruit, blackberry, prune, also slightly spicy. On the palate, the wine is dry, full-bodied, juicy, with medium tannins and ripe, woody notes.