Winery Quinta de Sant'AnaReserva
Red wine
This wine is a blend of 2 varietals which are the Touriga nacional and the Merlot.
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
The Reserva of the Winery Quinta de Sant'Ana is in the top 20 of wines of Lisboa.
Taste structure of the Reserva from the Winery Quinta de Sant'Ana
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Reserva of Winery Quinta de Sant'Ana in the region of Lisboa is a powerful.
Wine flavors and olphactive analysis
On the nose the Reserva of Winery Quinta de Sant'Ana in the region of Lisboa often reveals types of flavors of non oak, oak or red fruit and sometimes also flavors of black fruit.
Food and wine pairings with Reserva
Pairings that work perfectly with Reserva
Original food and wine pairings with Reserva
The Reserva of Winery Quinta de Sant'Ana matches generally quite well with dishes of beef, pasta or veal such as recipes of beef with onions chinese style, pesto pasta salad or veal with chestnut and pietra (corsican beer).
Details and technical informations about Winery Quinta de Sant'Ana's Reserva.
Discover the grape variety: Touriga nacional
Deep, concentrated reds with a near-black robe, firm but polished tannins, showing aromas of blackberry, blackcurrant, violet, bergamot, liquorice, black pepper and characteristic floral notes. Pillar of great vintage Ports (Quinta do Noval, Taylor's) and signature of modern dry Douro DOC and Dão DOC. Also exported to Australia and California. Portugal's most noble variety.
Last vintages of this wine
The best vintages of Reserva from Winery Quinta de Sant'Ana are 2005, 2016, 2013, 2011 and 2014.
Informations about the Winery Quinta de Sant'Ana
The Winery Quinta de Sant'Ana is one of of the world's greatest estates. It offers 22 wines for sale in the of Lisboa to come and discover on site or to buy online.
The wine region of Lisboa
Vast coastal IGP north of Lisbon, Portugal's largest producer by volume. Accessible, sun-filled reds: fruity, spicy Castelão, dense Touriga Nacional (black fruit, violet), fleshy Trincadeira, deep Alicante Bouschet. Fresh, mineral whites: straight, lemony Arinto (star of Bucelas), aromatic Fernão Pires, round Vital and Malvasia. Structured reds from Alenquer, sparkling at Óbidos.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
