Reserve | Santa Vitória
Country| Portugal
Region | Alentejo
Climate | Mediterranean
Soil | Shale-clayey
Classified as| Regional wine from the Alentejo
Varieties | Touriga Nacional, Trincadeira, Syrah e Cabernet Sauvignon
Year of Harvest | 2018
Winemaking | Fermentation at 26oC and prolonged maceration. Nine months aging in french oak barrels.
Tasting notes | This wine has an intense ripe plum and redcurrant aroma with notes of spices and vanilla.
Harmonizing Suggestions | Ideal with red meat, game meat, baked fish and ripened cheese. Drink immediately or store for a maximum of 6 years.
Serving temperature between 16°C and 18°C. Store in a cool, dry place, protected from light.
Alcohol Content | 14%
Total Acidity | 6,1g/L
PH | 3,76
Residual Sugars | 2,1g/L
Winemaker |Patrícia Peixoto and Bernardo Cabral
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Olive Oil | Santa Vitória
Olive Oil | Santa Vitória
Manufacturing method | Extracted from the first cold pressing in a surprising blend of our best olive varieties. Before bottling, it undergoes a light filtration.
Sensory analysis | Ripe fruity, somewhat spicy and bitter, but very well balanced. With an exquisite and smooth finish.
Harmonizing Suggestions | Ideal as an aperitif with bread, but also excellent when used raw to season salads, fish, pasta and traditional food.Store in a cool, dry place, protected from light and heat.
Maximum Acidity | 0.3%
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Special Reserve | Santa Vitória
Special Reserve | Santa Vitória
Winemaking | Manual harvest and grape selection by hand. The three grape varieties were processed separately, and they were only batched by the end of aging. Cold maceration for 3 days. Alcoholic fermentation at 26oC in stainless steel wine presses. Grape stomping with robot and post-fermentation maceration for one week. 13-month aging in new French oak barrels (where it also did its malolactic fermentation) and one year in bottle.
Tasting notes | Clear in appearance, with a highly concentrated ruby color. Well balanced aroma, markedly fruity with notes of orange peel, dark chocolate, and spices. The palate is very full bodied, with smooth, but noticeable tannins. It has a very long finish.
Harmonizing Suggestions | Red meat, game meat and soft cheeses. Drink immediately or store for a maximum of 10 years.Serving temperature between 16°C and 18°C. Store in a cool, dry place, protected from light.
Alcohol Content | 14.5%
Total Acidity | 5.5g/L
PH | 3.57
Residual sugars | 2.1g/LWinemakers | Patrícia Peixoto and Bernardo Cabral
Honors:
Gold – Fórum de Enólogos (Winemakers’ Forum) 2020BUY PRODUCT ON BRAND’S STORE*
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Red Wine Vinegar | Santa Vitória
Red Wine Vinegar | Santa Vitória
Capacity | 250 ml
Manufacturing method | This vinegar was produced by fermenting a selected wine that is rich in tannins, garnet-colored, full-bodied and aged for one year in French oak barrels, making it smooth and elegant.
Suggestions for Consumption | It is ideal for seasoning fish, meat, salads, sauces and marinades.
Store in a cool, dry place, protected from light and heat.
Acidity | 7%BUY PRODUCT ON BRAND’S STORE*
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Selection | Santa Vitória
Selection | Santa Vitória
Winemaking | Alcoholic fermentation in stainless steel tanks at a controlled temperature between 26oC to 28oC with post-fermentation maceration for a short period of time. 9-month barrel aging.
Tasting notes | Clear in appearance, with an intense ruby color. Intense aroma of ripe fruits, plum and redcurrant, with spice notes. Well- balanced palate with soft tannins. Persistent finish.
Harmonizing Suggestions | Ideal with red meat, lamb, game meat, baked fish and ripened cheese. Drink immediately or store for a maximum of 6 yearsServing temperature: between 16°C and 18°C. Store in a cold, dry place, protected from light.
Alcohol Content | 14%
Total Acidity | 6,0g/L
PH | 3.68
Residual sugars | 2,1g/L
Winemaker | Patrícia PeixotoBUY PRODUCT ON BRAND’S STORE*
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