Santomas

Malvazija

Immediately after harvesting, the grapes are taken into cold storage to prevent even the slightest oxidation. The perfectly healthy grapes are then split, crushed and cold macerated for a few hours. The clear must is fermented in inox tanks, and part of the must, about 10%, is also fermented in second-hand French oak barriques. The wine was aged on dead yeasts without sulphur for four months. Typisation and bottling followed.

It is light golden yellow in colour, with a floral bouquet reminiscent of white, yellow flowers, dried pears, even almonds. In the mouth, it is medium-bodied, with a rich flavour expressed by fruitiness and a nutty aftertaste.