Santa Vitoria Grande Reserva Red

Designation: Vinho Regional Alentejano
Grape Varieties:   Touriga Nacional, Cabernet Sauvignon and Syrah.
Vinification:   Hand picking and cold maceration for 3 days followed by fermentation in lagar with a temperature of 26oC (78,8o F). Stamping with robot and maceration after fermentation for 1 week. The three grapes were vinified separately and the blend was only in the end of aging. Stage for 13 months in new French oak barrels where the malolactic fermentation happens. Bottle stage during 1 year.

Winemaking: Patrícia Peixoto and Bernardo Cabral
Soil: Shale-clayey.
 

Tasting Notes

Color:  Clear appearance and ruby color with concentration.
Aroma: Very balanced aroma, markedly fruity with notes of orange peel, dark chocolate and spices. 
Palate: Very full bodied in the mouth with tannins but soft. Very structured and persistent.
Gastronomy: Red meat, game meat and soft cheese. Drink now or during the next 5 to 10 years.
Service Temperature: 16-18ºC
 

Analysis

Alcohol: 14,5%
Total Acidity: 5,5 g/l
pH: 3,65
Residual Sugars: 1,7g/l