Vineyard technique
All of Santomas vineyards are cultivated in accordance with the Regulations of integrated grape and wine harvest.
Upon the results of yearly analysis of the stems, the vineyards are added with organics and nutritives (main emphasis on phosphorus and potassium, enabling optimal ripeness). Copper aditives are not used and the use of fitopharmaceuticals is minimum. The grass in the vineyards enables better nutritives circulation intensifying porosity and appeasing the water stress in dry months.
Four touches in one vintage!
The four touches if the vines during one season is the originality of the Santomas wine cellar:
The first touch; at thinning, when sprouts are about 20 cm high, leaving only 6 to 8
For decreasing the load, increasing the sugar level and decreasing the total acidity (Ribéreau – Gayon, 2004)
The second touch; at the end of June, when the canopy management takes place
For preserving the optimum proportion 7 – 15cm2 of photosynthesis area (leaves) to 1 g of grapes (increasing sunlight but leaving enough leaves to prevent the water stress and decrease evaporation) (Ribéreau – Gayon, 2004)
The third touch; in August, at removing all the leaves from the vicinity of the grapes and thining, the final load thus does not exceeds 2 kg/vine
The increased exposure to sunlight decreases the level of malic acid, meanwhile decreasing the load also decreases the sugar level and increases the polyphenol concentration (Ribéreau – Gayon, 2004)
The forth time; at harvesting.
Introducing delayed harvest (harvesting at polyphenol ripeness)
All of Santomas vineyards are cultivated in accordance with the Regulations of integrated grape and wine harvest.
Upon the results of yearly analysis of the stems, the vineyards are added with organics and nutritives (main emphasis on phosphorus and potassium, enabling optimal ripeness). Copper aditives are not used and the use of fitopharmaceuticals is minimum. The grass in the vineyards enables better nutritives circulation intensifying porosity and appeasing the water stress in dry months.
Four touches in one vintage!
The four touches if the vines during one season is the originality of the Santomas wine cellar:
The first touch; at thinning, when sprouts are about 20 cm high, leaving only 6 to 8
For decreasing the load, increasing the sugar level and decreasing the total acidity (Ribéreau – Gayon, 2004)
The second touch; at the end of June, when the canopy management takes place
For preserving the optimum proportion 7 – 15cm2 of photosynthesis area (leaves) to 1 g of grapes (increasing sunlight but leaving enough leaves to prevent the water stress and decrease evaporation) (Ribéreau – Gayon, 2004)
The third touch; in August, at removing all the leaves from the vicinity of the grapes and thining, the final load thus does not exceeds 2 kg/vine
The increased exposure to sunlight decreases the level of malic acid, meanwhile decreasing the load also decreases the sugar level and increases the polyphenol concentration (Ribéreau – Gayon, 2004)
The forth time; at harvesting.
Introducing delayed harvest (harvesting at polyphenol ripeness)
