Santomas

Refošk

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 is quite deep purple in colour, with a rich aroma reminiscent of black cherries, sour cherries, intermingled with a smoky and herbal scent. The palate is full, with juicy, ripe acidity, dominated by dry herbs and spiciness.