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Casa Santoña offers authentic Cantabrian anchovies and other artisanal sea products.
With over three decades of experience, they are leaders in salting, smoking, and preserving sea products.
Their catalog includes sardines, tuna, razor clams, tuna belly, anchovies in vinegar, and smoked salmon.
Additionally, they have restaurants where they perfect recipes to offer the best selection to their customers.
HARVEST
The 2024 harvest in La Seca was marked by a dry and mild winter that slightly advanced bud break. Spring brought moderate rains that benefited the vineyard without compromising its health. Summer was warm and dry, with cool nights that favored a slow and balanced ripening, key to preserving acidity and developing the aromatic profile of white varieties.
The harvest began in early September with careful selection, especially in the older plots. Sauvignon Blanc showed notes of lime, tropical fruit, and boxwood, while Verdejo stood out for its freshness, with aromas of white fruit, citrus, and fennel.
In summary, 2024 has been a vintage of low yields but high quality, offering vibrant, precise wines with excellent varietal expression.
The vineyards used in the production of this wine are 20 years old and have been worked in organic agriculture since their planting, registered under organic agriculture control since entering production.
PRODUCTION
The production of all wines made at Bodegas Verdeal is done in an organic way, respecting all their production cycles. To achieve this, we use natural and organic techniques to increase aromatic intensity, volume in the mouth, and the natural antioxidant protection of the must and wine.
We summarize the techniques we perform in long settling, increasing the contact of film substances with the must, thus increasing the natural aromatic precursors of the grape.
After fermentation, the wines are kept for a period of time in contact with the fine lees, to increase the structural characteristics of the wine, providing fatty acids and broader, glyceric sensations in the mouth.
TASTING NOTES
VISUAL PHASE: Medium intensity steel yellow color. Clean and bright.
OLFACTORY PHASE: It has a high aromatic intensity. With a powerful aroma of tropical fruits (passion fruit, passion fruit) and citrus tones of lime that bring freshness as soon as the wine is brought to the nose. In a second time, the varietal aromas of Sauvignon appear in a vegetal form and fig leaf.
GUSTATORY PHASE: In the mouth, it is a wine with a lot of freshness and very balanced. The volume and fat of the wine stand out, providing a very long finish. In the mouth, the wine is very aromatic with primarily herbaceous memories.
ANALYSIS
Alcohol Content 13.5% vol
Total Acidity 5.21 g/l
pH 3.22
Total Sulphur 86.4 mg/l
Acetic Acid 0.34 g/l
HARVEST
The 2024 harvest in La Seca was marked by a dry and mild winter that slightly advanced bud break. Spring brought moderate rains that benefited the vineyard without compromising its health. Summer was warm and dry, with cool nights that favored a slow and balanced ripening, key to preserving acidity and developing the aromatic profile of white varieties.
The harvest began in early September with careful selection, especially in the older plots. Sauvignon Blanc showed notes of lime, tropical fruit, and boxwood, while Verdejo stood out for its freshness, with aromas of white fruit, citrus, and fennel.
In summary, 2024 has been a vintage of low yields but high quality, offering vibrant, precise wines with excellent varietal expression.
The vineyards used in the production of this wine are 20 years old and have been worked in organic agriculture since their planting, registered under organic agriculture control since entering production.
PRODUCTION
The production of all wines made at Bodegas Verdeal is done in an organic way, respecting all their production cycles. To achieve this, we use natural and organic techniques to increase aromatic intensity, volume in the mouth, and the natural antioxidant protection of the must and wine.
We summarize the techniques we perform in long settling, increasing the contact of film substances with the must, thus increasing the natural aromatic precursors of the grape.
After fermentation, the wines are kept for a period of time in contact with the fine lees, to increase the structural characteristics of the wine, providing fatty acids and broader, glyceric sensations in the mouth.
TASTING NOTES
VISUAL PHASE: Medium intensity steel yellow color. Clean and bright.
OLFACTORY PHASE: It has a high aromatic intensity. With a powerful aroma of tropical fruits (passion fruit, passion fruit) and citrus tones of lime that bring freshness as soon as the wine is brought to the nose. In a second time, the varietal aromas of Sauvignon appear in a vegetal form and fig leaf.
GUSTATORY PHASE: In the mouth, it is a wine with a lot of freshness and very balanced. The volume and fat of the wine stand out, providing a very long finish. In the mouth, the wine is very aromatic with primarily herbaceous memories.
ANALYSIS
Alcohol Content 13.5% vol
Total Acidity 5.21 g/l
pH 3.22
Total Sulphur 86.4 mg/l
Acetic Acid 0.34 g/l
