Santomas

Penina Conte del monte

Classic method.

After earlier harvesting, an alcoholic fermentation of clear musts, and then for one year the wine matured in 3000L oak barrels on dead yeasts without the presence of sulfur. Biological breakdown has also expired. After one year, the wine goes to secondary fermentation into bottles for 15 months.

It is a pink salmon color, a complex odor that is reminiscent of raspberry, pomegranate, black olives, even yeast, flavored complexity, bread crust, the aftertaste is long with pleasant acid.