Santos Da Casa Tinto

Description

Santos da Casa The white grapes were pressed in vats, and the resulting must was bottled immediately after crushing into old French oak barrels, filling no more than 80% of the barrel’s capacity, where spontaneous fermentation began. The red grapes were destemmed and fermented with a cut‑in in a wooden barrel for nine days, with manual pressing using a wooden paddle at least twice daily. At the end of both fermentations, the unpressed red must (20% of the volume, still with skins) was directly added to the barrel that already contained the white wine (80% of the vessel), completing the fill and finishing the fermentations together to produce the final wine.