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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.
White wine elegant and aromatic, with floral and fruity notes that reflect the essence of Verdejo in its maximum expression
HARVEST
The 2024 harvest in La Seca was marked by a dry and mild winter that slightly advanced budding. Spring brought moderate rains that benefited the vineyard without compromising its health. Summer was warm and dry, with cool nights that favored slow and balanced ripening, key to preserving acidity and developing the aromatic profile of white varieties.
Harvest began in early September with careful selection, especially in the oldest plots. 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 15 years old, both bush-trained and trellised, and dry-farmed. The production yields of our grapes in this harvest (kilograms/hectare) ranged from 6,000 to 8,000 kg/ha, which has provided a higher concentration of grape components and therefore higher wine quality.
WINEMAKING
The must is macerated with the skins for 6-12 hours at a temperature of 6-8ºC, for greater extraction of aromatic components and varietal character, as well as enhancing mouthfeel sensations. The settling is long, increasing the contact of peel substances with the must, enhancing fruity aromas. Fermentation takes place at low temperatures, 14-16ºC, helping to maintain and intensify the varietal character.
TASTING NOTES
VISUAL PHASE: Pale straw color with green reflections. Clean, bright, and well presented.
OLFACTORY PHASE: Medium-high intensity, with a marked varietal character. Notes of green apple and citrus aromas (lime, grapefruit) stand out, complemented by peach, apricot, and pleasant floral nuances (hawthorn, acacia), well balanced with a balsamic finish (fennel, hay, and aniseed).
GUSTATORY PHASE: Fresh mouthfeel, rich in nuances. Good expression of Verdejo that lingers until the end. Structured with pleasant acidity. Aniseed and floral on the retronasal with a hint of citrus (grapefruit and lime).
ANALYSIS
Alcohol content: 13% vol
Total acidity: 6.12 g/l expressed in tartaric acid
pH: 3.41
Total sulfur: 101 mg/l
Acetic acid: 0.29 g/l
Reducing sugar: 2.8g/l
White wine elegant and aromatic, with floral and fruity notes that reflect the essence of Verdejo in its maximum expression
HARVEST
The 2024 harvest in La Seca was marked by a dry and mild winter that slightly advanced budding. Spring brought moderate rains that benefited the vineyard without compromising its health. Summer was warm and dry, with cool nights that favored slow and balanced ripening, key to preserving acidity and developing the aromatic profile of white varieties.
Harvest began in early September with careful selection, especially in the oldest plots. 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 15 years old, both bush-trained and trellised, and dry-farmed. The production yields of our grapes in this harvest (kilograms/hectare) ranged from 6,000 to 8,000 kg/ha, which has provided a higher concentration of grape components and therefore higher wine quality.
WINEMAKING
The must is macerated with the skins for 6-12 hours at a temperature of 6-8ºC, for greater extraction of aromatic components and varietal character, as well as enhancing mouthfeel sensations. The settling is long, increasing the contact of peel substances with the must, enhancing fruity aromas. Fermentation takes place at low temperatures, 14-16ºC, helping to maintain and intensify the varietal character.
TASTING NOTES
VISUAL PHASE: Pale straw color with green reflections. Clean, bright, and well presented.
OLFACTORY PHASE: Medium-high intensity, with a marked varietal character. Notes of green apple and citrus aromas (lime, grapefruit) stand out, complemented by peach, apricot, and pleasant floral nuances (hawthorn, acacia), well balanced with a balsamic finish (fennel, hay, and aniseed).
GUSTATORY PHASE: Fresh mouthfeel, rich in nuances. Good expression of Verdejo that lingers until the end. Structured with pleasant acidity. Aniseed and floral on the retronasal with a hint of citrus (grapefruit and lime).
ANALYSIS
Alcohol content: 13% vol
Total acidity: 6.12 g/l expressed in tartaric acid
pH: 3.41
Total sulfur: 101 mg/l
Acetic acid: 0.29 g/l
Reducing sugar: 2.8g/l
