Santomas

Refošk Antonius

Hand-harvested grapes, chilled overnight. The picked grapes are placed in wooden vinifiers for maceration and fermentation at temperatures between 25 and 30 °C for a period of 2-3 weeks. After racking, the wine matures for a couple of months on dead yeasts, where it also completes its biological decomposition. The wine is then matured in new 350L French oak barrels for a period of 24 months.

It is a deep ruby red with notes of violet, on the nose ripe aromas of cherry, sour cherry, also forest undergrowth, leather. High acidity, soft tannins, intense and rich on the palate. Vanilla and fine woody notes are also present.