SANTA VALHA

Grapes: Trincadeira, Touriga Nacional, Tinta Roriz and Touriga Franca.

Winemaking: Destemming and crushing, 12H of pre-fermentative pre-fermentation at 15º to maximize the work of the enzymes; use of selected yeasts, alcoholic fermentation with temperature control, light remoldings.

Test results:
Color: ruby red. Aroma: aromas to remember ripe red fruits. Palate: concentrated, tannins present and persistent end of mouth.

Consumption suggestions:
Accompany meat dishes. It should be served at a temperature of 16ºC-18ºC.

Analytical Notes:
Alcohol: 13.5%
Total Acidity: 4.52 g / l pH: 3.77
Residual sugar: 2.4 g /