Winery Sant'OrSantameriana
White wine
This wine generally goes well with
Wine flavors and olphactive analysis
On the nose the Santameriana of Winery Sant'Or in the region of Peloponnesos often reveals types of flavors of non oak, earth or vegetal and sometimes also flavors of oak, tree fruit or spices.
Details and technical informations about Winery Sant'Or's Santameriana.
Discover the grape variety: Béni carlo
This grape variety is widely cultivated in Spain under the name béni carlo. It was introduced into the Languedoc-Roussillon region of Narbonne around 1870.
Last vintages of this wine
The best vintages of Santameriana from Winery Sant'Or are 2019, 2018, 2017, 0
Informations about the Winery Sant'Or
The Winery Sant'Or is one of of the world's greatest estates. It offers 5 wines for sale in the of Achaia to come and discover on site or to buy online.
The wine region of Achaia
The wine region of Achaia is located in the region of Peloponnesos of Greece. Wineries and vineyards like the Domaine Mega Spileo or the Domaine Antonopoulos produce mainly wines white, red and pink. The most planted grape varieties in the region of Achaia are Cabernet-Sauvignon, Merlot and Chardonnay, they are then used in wines in blends or as a single variety. On the nose of Achaia often reveals types of flavors of cherry, spices or cinnamon and sometimes also flavors of cheese, dark fruit or non oak.
The wine region of Peloponnesos
The Peloponnese Peninsula (Peloponnesus) is a large landform on the southern edge of continental Greece. Covered in mountains, rugged plateaus and valleys, the area has an abundance of mesoClimates and terroirs suitable for premium viticulture. Native Grape varieties such as Agiorgitiko, Moschofilero and Mavrodaphne are planted throughout the peninsula. They produce everything from fresh, minerally white wines to Rich, ageworthy reds.
The word of the wine: Thermoregulation
Control of the vinification temperatures (by circulating hot or cold water on the walls of the vats, for example). This is a major step forward, which in particular helps to preserve the freshness of the aromas threatened by excessive temperature rises during fermentation.
