Santomas

Refošk

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 a fairly deep purple color, a rich scent reminiscent of black cherries, cherries that are intertwined with the smell of smoke and herbs. In the mouth full, with juicy matured acid.