FERRATUS SENSACIONES is only made in the best years and comes exclusively from the Santa Cruz Estate. An age-worthy wine with a very personal style for those looking for exclusivity.
  • 100% Tempranillo. Grapes from old bush vines.

  • Vineyards of the Santa Cruz plot, La Horra (Burgos):

    • 2,5 Hectares owned by the winery planted in 1965.

    • The altitude of 850 m, sloping vineyards, south facing, a natural barrier that protects from the climate. Clay-limestone soil.

    • A vineyard of very low production and cultivated without the addition of mineral fertilisers, herbicides or insecticides.

  • Harvest: Grapes picked by hand in 14 kg boxes and double selection on the table. Bunches are primarily selected before moving on to a second selection table where the grapes are selected berry by berry.

  • Winemaking: Stainless steel tanks. 

  • Malolactic fermentation in oak barrels. 

  • Ageing: 16 months in new fine grain French oak barrels, custom toasting under the guidance of our oenologist.

  • Bottle aged for 4 years before being released on the market.

  • Bottling: Not cold stabilized, so harmless sediments may appear in the bottle. 

  • Production limited to 4,850 bottles of 750 ml.

  • Serving temperature: 16 to 18º C.

  • Intense cherry red with dark garnet rim.

  • On the nose, a balanced combination of black forest fruits in liqueur, such as blueberries, blackcurrant, and violet caramel, with a very fresh balsamic touch on the nose. Notes of nutmeg, vanilla, coconut, cocoa, and tobacco leaf, with the minerality characteristic of Pago de Santa Cruz.

  • Voluminous on the palate, well-structured, complex. Well balanced and uncuous.  Savoury, tasty, full-bodied and long. In short, pure stimulation.

  • Potential combinations with elaborate recipes where the brilliance of this outstanding wine can be appreciated to its full
    extent. Mushrooms, mushrooms, saffron, black garlic or black eggs, typical dishes of Japanese cuisine. Traditional spelt,
    rye or chocolate bread.

  • Soups, pulses and vegetables with flavour: sautéed red cabbage, purrusalda, smoked ratatouille with egg, tear peas with
    foie, Pardiñas lentils, Pedrosillo chickpeas. Stews or casseroles such as fish or meat stews, oxtail, hare in royal style or
    squid stuffed in its ink, capon. Also perfect with rice dishes with meat, rockfish and seafood.

  • Complex cheeses with a lot of maturity, aged or gran reserva such as Pule cheese (donkey), Comté cheese of more than
    three months (cow), Parmigiano Reggiano of more than 32 months and ancient sheep’s milk cheeses. Also perfect with
    cocoa, dark chocolate, or as an after-dinner drink with coffee.

THE 2015 HARVEST "excellent"

Despite the usual differences in ripening that occurred at the beginning of September due to the location of each vineyard, the excellent weather conditions allowed the harvest to be harvested at optimum ripeness.

On this occasion, the harvest was slightly earlier than usual, but the analytical and organoleptic characteristics and the balance of the berries were ideal.

The wines of the  2015 Vintage “Excellent”

The wines of this vintage present an impressive colour intensity, with very violet hues and a narrow rim. On the nose, they have important tones of the range of black fruits, minerals, and spices. On the palate, the wines are defined by a perfect balance and sweet tannins denoting the berries’ Good phenolic maturation.

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