TENUTA SANTOME societa' agricola
Location: Biancade (TV), Veneto, Italy
Vineyards extension:  135 acres
Vine growing:  sustainable (EISA)
Wine making: sustainable
Grapes grown: Glera, Pinot Grigio, Sauvignon Blanc, Tocai, Merlot, Cabernet Franc, Cabernet Sauvignon, Raboso
People at the winery:  Alan , William Spinazze', Silvia Buosi, Il Moro
"Our family has been growing vines for generations. Nonno (grandpa') Toni with lot of sacrifices bought a small vineyard; with a lot of hard work and stubbornness we got more... and then more.  Not many here can claim they are hundred percent estate vine growers; we are...  My two sons Alan and William are now making wines respecting our tradition but using as well what is new that makes sense to us to use.  We want to make life better for us and for future generations.  Winery and our Bed & Breakfast are fully solar powered (one of the very first here); actually we give back to the grid; we recycle everything.  I think we are working in the right direction, don't you think? " Il Moro aka Armando Spinazze'

Tenuta Santome' is run by the Spinazze' family with the consultancy of the well-known Prosecco's winemaker expert Marzio Pol.   The  winery is a model in the modern production of wines with close planting-the scrupulous selection of the grapes,  first on the vines,  then in the cellar, and for the use of innovative wine-making systems.   
Located very near the towns of Treviso and Venice, the Santome' vineyards cover an area of 68 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 River Piave between the  villages Cimadolmo and Maserada and the rest located in Conegliano Bosco Coste.   
The origin of this winery is as interesting and historical as its name. Tenuta Santome' (St. Thomas) was chosen when a missionary who was born and bred in what is now the farmhouse on the Santome' estate, wrote to the Spinazze' family from far away 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 "seal" the events and products of this farm.  This Saint and his seal represents the history of the Spinazze' family and Tenuta Santome', its land, and the excellent wines that come from it.

Santome' Winery's detailed presentation and website: www.tenutasantome.it

PROSECCO EXTRA DRY
The traditional version of prosecco is the extra dry version, being glera (the prosecco grape) an aromatic variety.  This prosecco is made of 100% glera (not having any other variety like bianchetta, perera, verdiso).  The vineyards are in one of the most favorable and historical areas for vine growing of this variety.  The fermentation is in stainless steel.   The Extra Dry is very pleasant, light and refreshing with a distinct harmonious acidity, with the intense, fruity scent of acacia flowers and glycine with a mouthful of green apple and fruit cup, and a dry, well-balanced finish.

PROSECCO BRUT
From the same vineyards of the Extra Dry here a more austere version of prosecco.  The main difference is the lower residual sugar compared to the Extra Dry (although the Extra Dry from Santome could qualify already as a brut and many not to say the majority brut versions from other producers have higher residual).  Wine is intense with scents of crust of bread and fruity components of green apple and white flowers; pleasant and smooth with distinct lemony acidity.   Well- balanced with a dry finish. It is certainly more food friendly.


PROSECCO SUPERIORE BRUT BOSCO COSTE
On their single vineyard Bosco Coste (about 7 acres and one of the most important of the Valdobbiadene Conegliano Superiore appellation) Santome' decided to go to the extreme.   This prosecco shows that the grape can get a truly complex wine, thanks to a unique terroir and a wine made with an extremely low residual sugar (down to 2.8g/l !) and a long maturation on lees.  To give you an idea how dry this sparkling is just consider that the majority of the still wines you drink have a higher residual sugar than this one!   Technically this would qualify as an Extra Brut but there is not such category in the prosecco and so. just Brut it is.  The result is a complex sparkling; tiny bubbles support a floral nose of acacia jasmine then rosemary and thyme. The mouth is gentle yet firm with apricots and pears with balanced acidity yet persistent finish.

SANTHOMAS
A Pinot Noir with just a touch of Pinot Grigio "ramato" (coppery - pinot grigio grape when left on skins 
becomes almost a red in color) fermented on lees.  The two grapes do the first fermentation separately then they are blended together in order to start the base for the sparkling.  The process is quite long in order to get a very well balanced result with low residual sugar.   The wine has a delicate scent of apple, peach, strawberries hints of roses. The palate is elegant with balanced acidity with a fresh and dry aftertaste. Excellent as an aperitif it accompanies seafood salads, shellfish all the typical Venetian fish soups. Very good with quiches, souffles. Delicious with the finest Italian "lardo di colonnata".


PINOT GRIGIO
Santome Pinot Grigio grows on caranto soil. Harvested in early September this wine goes in stainless steel for six months on lees.  The result is a wine that has a deep straw yellow with coppery hints.  Nose is tropical with pineapple and mango with peach and apricot too.  Mouth is sapid with same sensations on the nose.  Great as an aperitif.  Suggested pairing are with fish soups, crustaceans and if you want to go local the Venetian Granseola.

CHARDONNAY
chardonnay has long tradition in Veneto as many other French varieties.  At the end of 1700 the Napoleon army occupied these regions bringing as well new grapes with them.  This Chardonnay is a cuvee;  half of the wine  goes thru malolactic in big casks of slavonian oak ;  half of the wine instead rests in stainless steel tank.  The result is a versatile wine.  It shows a very intense aroma of ripe pineapple with a floral hint of white flower, leading to blended notes of roasted hazelnuts, butter and honey, then finishing with hints of oregano and thyme.  The palate experiences a smooth taste of ripe fruit, dry and full-bodied.

TAI BIANCO
This variety (known as Tocai Friulano as well) grows on caranto soil.  Harvest is done at the end of September. The mass ferments on Ganimede tanks that do a natural pigeage. After that the wine is moved partially in oak barrels and partially left in stainless both in stainless steel for 3 years.  The result is a very complex wine.  Deep yellow color.  On the nose it shows red apple, peaches and apricots with hints of sage, oregano and time.  The mouth is full and persistent with peaches honey apricots and spicy herbs.   It is a full meal wine that can be paired with risotto with radicchio trevigiano or mushrooms, grilled fish, many main curses with roasted meat, hard cheeses.

CABERNET SAUVIGNON
The unique caranto soil (made of clay and limestone) gives to this cabernet sauvignon a unique flavor.  This wine wants to be very enjoyable and drinkable.   Part of the wine gets wood ageing in Slavonian and French oak, part rest in stainless steel.  As a result there is a fresh and sweet aroma of wood berries and cherry jam, with an elegant floral component and hints of violet, finishing with a slight note of pepper.  Medium-bodied, smooth and fresh with a distinct note of tannin and a dry, persistent finish.

RABOSO RISERVA
Raboso is a very unique indigenous variety.  It grows just there and any attempt to plant it anywhere have been not successful.  In Venetian slang "raboso" is referred to a person pissed off 'Leave him alone... he is "raboso" / rabid'.   That tells you a lot about this wine who has both a bright acidity and it is quite tannic, two qualities that make it able to age or "able to travel" as Venetians used to say in the old times.   Given its strong temper the wine must age first in chestnut casks in order to smooth  then it goes in oak casks; a long process.  Raboso has an elegant, spicy scent of nutmeg and pepper, followed by dry hay and leather, with hints of cherry and marasca (wild) cherry preserve all 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 final taste.