Santa Vitória Touriga Nacional

Designation: Vinho Regional Alentejano
Grape Varieties: Touriga Nacional.
Vinification: Hand picking and selection of the best grapes. Cold maceration for 2 days. Alcoholic fermentation at 26oC (78,8o F), in lagar. The malolactic fermentation happens in new French oak barrels followed by a 14 month stage in the same barrels.

Harvest: 2016
Winemaking: Patrícia Peixoto and Bernardo Cabral
Soil: Shale-clayey.

Tasting Notes

Color: Clear with a concentrated ruby colour.
Aroma: Intense aroma with notes of orange blossom and ripe fruit, coffee and spices.
Palate: In the mouth is complex and full bodied. Very persistent.
Gastronomy: Red meat, game meat, roast fish and cheese. • Drink now or during the next 10 yearsa.
Service Temperature: 16-18ºC

Analysis

Alcohol: 14,5%
Total Acidity: 5,4 g/l
pH: 3,63
Residual Sugars: 1,7g/l

Wines