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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.
Elegant and aromatic white wine, with floral and fruity notes that reflect the essence of Verdejo in its maximum expression
HARVEST
The 2021 harvest has been characterized by having an excellent sanitary condition. The harvest took place between September 15th and 17th. Additionally, the harvest has been characterized by very satisfactory environmental conditions, with large temperature variations between day and night, which maintains a great sugar/acidity balance in the grapes.
The vineyards used in the production of this wine are over 35 years old, both bush-trained and trellised, and rainfed. The production yields of our grapes in this harvest (kilograms/hectare) ranged from 6,000 to 4,500 kg/ha, resulting in a higher concentration of grape components and therefore a higher wine quality.
PRODUCTION
A skin maceration of the must with the skins is carried out for 4-8 hours at a temperature of 6-8ºC. This achieves greater extraction of aromatic components and varietal character, as well as enhancing sensations in the mouth. Fermentation is carried out in French oak barrels with very low toasting, respecting the variety and the fruit. The choice of 500-liter barrels follows this path, allowing for long subsequent aging on lees and obtaining fresh, varietal wines with great aromatic complexity and a rich mouthfeel with strength and great expression. This type of wood provides the elegance and finesse we seek.
After fermentation, the wines are aged for a minimum period of 15 months in new French oak barrels in contact with the fine lees, stirring them frequently to increase the structural characteristics of the wine, providing fatty acids and broader, glyceric sensations in the mouth.
TASTING NOTES
VISUAL PHASE: Very attractive color, high-intensity straw yellow with deep green reflections. Very bright.
OLFACTORY PHASE: High intensity, with initial sensations of fresh fruit (green apple) and stone fruit (peach), clear notes of white flowers, which give way to balsamic tones (eucalyptus, aromatic herbs from the mountains, and fennel), all in harmony with subtle aromas of wood, adding complexity with spicy and mineral tones.
GUSTATORY PHASE: Intense, fresh, flavorful with a gentle freshness and warmth, and a pleasantly bitter finish. Structured wine with a complex and very glyceric finish. Very long finish in the mouth, where the retronasal reminds us of the balsamic and toasted aromas of the noble wood.
ANALYSIS
Alcohol content: 14.5% vol
Total acidity: 5.85 g/l expressed as tartaric acid
pH: 3.28 Total sulfur: 121.6 mg/l
Acetic acid: 0.39 g/l
Reducing sugar: 2.8 g/l
Elegant and aromatic white wine, with floral and fruity notes that reflect the essence of Verdejo in its maximum expression
HARVEST
The 2021 harvest has been characterized by having an excellent sanitary condition. The harvest took place between September 15th and 17th. Additionally, the harvest has been characterized by very satisfactory environmental conditions, with large temperature variations between day and night, which maintains a great sugar/acidity balance in the grapes.
The vineyards used in the production of this wine are over 35 years old, both bush-trained and trellised, and rainfed. The production yields of our grapes in this harvest (kilograms/hectare) ranged from 6,000 to 4,500 kg/ha, resulting in a higher concentration of grape components and therefore a higher wine quality.
PRODUCTION
A skin maceration of the must with the skins is carried out for 4-8 hours at a temperature of 6-8ºC. This achieves greater extraction of aromatic components and varietal character, as well as enhancing sensations in the mouth. Fermentation is carried out in French oak barrels with very low toasting, respecting the variety and the fruit. The choice of 500-liter barrels follows this path, allowing for long subsequent aging on lees and obtaining fresh, varietal wines with great aromatic complexity and a rich mouthfeel with strength and great expression. This type of wood provides the elegance and finesse we seek.
After fermentation, the wines are aged for a minimum period of 15 months in new French oak barrels in contact with the fine lees, stirring them frequently to increase the structural characteristics of the wine, providing fatty acids and broader, glyceric sensations in the mouth.
TASTING NOTES
VISUAL PHASE: Very attractive color, high-intensity straw yellow with deep green reflections. Very bright.
OLFACTORY PHASE: High intensity, with initial sensations of fresh fruit (green apple) and stone fruit (peach), clear notes of white flowers, which give way to balsamic tones (eucalyptus, aromatic herbs from the mountains, and fennel), all in harmony with subtle aromas of wood, adding complexity with spicy and mineral tones.
GUSTATORY PHASE: Intense, fresh, flavorful with a gentle freshness and warmth, and a pleasantly bitter finish. Structured wine with a complex and very glyceric finish. Very long finish in the mouth, where the retronasal reminds us of the balsamic and toasted aromas of the noble wood.
ANALYSIS
Alcohol content: 14.5% vol
Total acidity: 5.85 g/l expressed as tartaric acid
pH: 3.28 Total sulfur: 121.6 mg/l
Acetic acid: 0.39 g/l
Reducing sugar: 2.8 g/l
