Sherbrooke Cellars © Copyright
Tenuta Santome
Winery
Tenuta Santomè is run by the Spinazzè family with the help of the well-known Prosecco expert and winemaker Marzio Pol. The winery is a model of the modern production of wines with dense planting in the vineyards and a scrupulous selection of grapes, first on the vines, then in the cellar, and for the use of innovative winemaking systems. Located just outside Treviso in the heart of Prosecco country, the Santomè vineyards cover an area of 60 hectares, 30 of which are located within the main estate in Biancade, and the other 30 situated on “Grave di Papadopoli” an island on the Piave River between the villages Cimadolmo and Maserada. Santomè is also biggest privately-owned vinegrower of the Prosecco grape: of the more than 5,000 producers of Prosecco, 96% of them need to buy grapes or wine from other suppliers, thus giving Santomè an unparalleled ability to ensure that their wines are of the utmost quality. All of their grapes are farmed sustainably and no chemicals are ever used in the making of their wines.
The origin of this winery is as interesting and historical as its name. Tenuta Santomè (St. Thomas) was chosen as its name when a missionary, who was born and bred in what is now the farmhouse on the Santomè estate, wrote to the Spinazzè family from faraway Brazil to suggest the name. He felt that the figure of this Saint who is often pictured with his fingers shaped like a square, an instrument for measuring, was ideally suited to represent the events and products of this farm. This Saint and his seal have thus come to represent the history of the Spinazzè family and Tenuta Santomè, its land, and the excellent wines that come from it.
winery presentation
Visit the winery at www.tenutasantome.com
Wines
Prosecco V.S.A.Q. Extra Dry
The traditional version of Prosecco is the extra dry version as the Prosecco grape is a particularly aromatic varietal. This wine is made of 100% Prosecco, without any of the international varietals like Chardonnay or Pinot Blanc that are often used to enhance and add structure to poor-quality base wines or the inferior indigenous varietals like bianchetta, perera, and verdiso. The Extra Dry is extremely pleasant, light and refreshing with a distinctly harmonious acidity. It is characterized by the intense, fruity scent of acacia flowers, nectarine, green apple and pear, and finishes dry and well-balanced.
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Prosecco Brut
An intense nose, with crusty bread and yeast predominant. A fruity component follows with green apple and a delicate hint of white flowers. Light, fresh, and smooth-flowing on the palate with a distinct lemony acidity and a well-balanced, dry, and persistent finish. This is a great wine for aperitifs. It combines magnificently with hors d’oeuvres and light fish courses and is also excellent with raw fish dishes like sushi. It is also good with pasta salads and with slivers of parmigiano or grana padano cheese.
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Spumante Rosato Brut “Santhomas” NV
Santomé’s Rosato Spumante is a beautiful sparkler! This blend features 70% Pinot Noir with 30% Pinot Grigio vinified on its skins long enough to extract their natural pale pink color in the traditional technique known as “ramato,” in reference to its shimmery coppery color (rame means “copper” in Italian). The wine then sees twice as much time as the estate’s Prosecco in fermentation – 60 days as opposed to 30 – in order to give the wine greater structure and weight. With a pale salmon color, the wine is introduced by a nose reminiscent of fresh strawberries with hints of crusty bread. Both elegant strawberry notes and crusty bread are echoed on the palate, with a lovely fresh, persistent finish. This is about as close as you can get to a little baby Brut Rosé Champagne!
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Raboso del Piave DOC 2005
In Venezian slang raboso is referred to an angry person and was playfully used to name this grape characterized by intense acidity and structure. Because of these qualities, it was commonly used in red blends. The grape is particularly suited towards long-term ageing, and the appellation laws require 3 years of maturity, of which a portion in oak, before release. An elegant, spicy nose of nutmeg and pepper, followed by dry hay, sweet tobacco and leather with hints of cherry and beach plum, is supported by a good acidity and mild tannins. The bouquet is complete with delicate mint and eucalyptus notes. Full and rich with a soft and dry finish, the wine is aged one year in large chestnut casks followed by at least another year in French-oak barriques and tonneaux.
Raboso Santomè shows firm tannins and dense structure with bright berry and cherry flavors. There are background aromas here of spice and smoke and the wine would definitely pair with red meat or aged cheese.
88 Points, Wine Enthusiast, May 2011
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