Winery Santomé - Tinto Suave

Winery SantoméTinto Suave

3.0
Note - 1Note - 1Note - 1Note - 0Note - 0
(Average of the reviews for all vintages combined and from several consumer review sources)
Tasters generally liked this wine.
The Tinto Suave of Winery Santomé is a red wine from the region of Sao Paulo.
This wine generally goes well with

Details and technical informations about Winery Santomé's Tinto Suave.

Grape varieties
Region/Great wine region
Country
Style of wine
Allergens
Contains sulfites

Discover the grape variety: Bertille Seyve 872

Interspecific crossing made by Bertille Seyve (1864-1944) between 85 Seibel and 2 Gaillard. This direct producing hybrid was mainly multiplied in the center of France where we found it and photographed it, but also in the departments of the Rhone valley, the Loiret valley, Isère, Vienne and Nièvre.

Last vintages of this wine

Tinto Suave - 2020
In the top 100 of of Sao Paulo wines
Average rating: 3.211100
Tinto Suave - 0
In the top 100 of of Sao Paulo wines
Average rating: 311100

The best vintages of Tinto Suave from Winery Santomé are 2020, 0

Informations about the Winery Santomé

The winery offers 15 different wines.
Its wines get an average rating of 2.8.
It is in the top 15 of the best estates in the region
It is located in Sao Paulo

The Winery Santomé is one of of the world's great estates. It offers 7 wines for sale in the of Sao Paulo to come and discover on site or to buy online.

Top wine Sao Paulo
In the top 8500 of of Brazil wines
In the top 800 of of Sao Paulo wines
In the top 650000 of red wines
In the top 1500000 wines of the world

The wine region of Sao Paulo

Brazil is the largest country in South America and the fifth-largest in the world. It has a sizable wine industry, but is probably best known in global markets for spirits, and in particular Cachaça. With roughly 83,000 hectares (205,000 acres) of Vineyard">Vineyard, it ranks just behind its near-neighbors Argentina and Chile in terms of acreage under vine. Only a small proportion (about 10 percent) of these acres are planted with Vitis vinifera vines, however this large acreage does not translate into large volumes of quality wine.

The word of the wine: Malolactic fermentation

Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.

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