Vila Santa Reserva 2017

Vila Santa was João Portugal Ramos's first wine. The name means “Holy Village,” referring to the nearby ancient city of Estremoz where the famed Miracle of the Roses occurred. In the 13th century, Estremoz was ruled by King Diniz and his wife, Queen Isabel. Isabel was dedicated to helping the poor, but had to hide her generosity from her husband. One day, as Isabel was leaving the castle with an apron full of bread, Diniz appeared and asked to see what she was carrying. Isabel opened her apron, where the bread had miraculously been transformed into roses. Isabel continued her work free from suspicion and was canonized in 1625.

The Vila Santa red blend marries Aragonês, Trincadeira, Alicante Bouschet and Cabernet Sauvignon grapes. After harvest, part of the yield is foot trodden in marble troughs, known as lagares, and the remainder is fermented in stainless steel tanks following a long post-fermentation maceration. The blend is aged for nine months in French oak barrels.

Tasting Notes

Intense garnet color. Aromas of ripe black fruits blend beautifully with the spiciness imparted by the barrels. Elegant and full bodied with soft tannins. A big, powerful, and full wine.

Food Pairing

Pairs well with hunting birds (pheasant, quail, partridge), roasted or grilled meat, cheese, and delicatessen (foie gras, pâté, prosciutto).

Production Info
Vineyard name
The Monte de Caldiera, Sao Lazaro, Serrado Pinhiero and Herdade das Romieras vineyards
Vineyard size
1,250 acres
Soil composition
Schist and limestone clay
Training method
Guyot Double-Guyot
Elevation
990-1320 feet
Vines/acre
1,200-1,600
Yield/acre
2.4-2.8 tons
Exposure
Various
Year vineyard planted
1993
Harvest time
September-October
First vintage of this wine
1992
Bottles produced of this wine
150,000
Winemaking & Aging
Varietal composition
25% Aragonez, 25% Alicante Bouschet, 20% Touriga Nacional, 20% Syrah, 10% Cabernet Sauvignon
Fermentation container
Barrels and Stainless steel tanks
Age of Aging Container
New
Length of alcoholic fermentation
8 days
Fermentation temperature
77 °F
Maceration technique
Racking
Maceration length
15
Malolactic fermentation
Yes
Type of aging container
Barriques
Size of aging container
250 L
Type of oak
French
Length of aging before bottling
9 months
Analytical Data
Alcohol
14.0 %
pH level
3.62
Residual sugar
0.7 g/L
Acidity
5.6 g/L
Dry extract
32.23 g/L

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