Santomas

Syrah

The hand-harvested grapes are collected in crates and chilled overnight. The picked grapes are placed in vinifiers for maceration without spraying and fermentation at the same time between 25 and 30 °C for a period of two weeks. 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 to 225l and 350l French oak wooden barrels for 24 months of maturation.

It is purple in colour with red tints. The nose is youthful, cherry, dried spices, spicy. On the palate it has higher ripe tannins, full-bodied, juicy, medium acidity.