Q(uinta) de Sant'Ana

Vinha do Pinhal 2021

"Burgundy in Portugal". This unique Portuguese Pinot Noir wine is a true masterpiece. A soft wine that can certainly be compared to a beautiful red wine from Burgundy. Q (from Quinta) de Sant’Ana. Only the ‘Q’, because this wine was not accepted by the CVR Lisboa due to the Pinot Noir. As a result, the wine could not be labeled as Quinta. Typical pale garnet red color. Fine aromas of pomegranate, sour cherry, and red forest fruit, with a citrusy touch of blood orange and ripe grapefruit. Subtle notes of wet earth, forest floor, and spices remain discreetly in the background. Beautiful balance in the structure, with lively fresh acidity that is beautifully intertwined with fine, well-integrated tannins.

Glass Burgundy glass

Grapes Pinot Noir

Flavors Pomegranate, red forest fruit, blood orange and ripe grapefruit

Serve 12 - 14 degrees Celsius

Appellation Gradil, Mafra, Lisbon, Portugal

Food This Pinot Noir is very versatile; it pairs well with a wide range of dishes, from game, especially wild boar and deer, duck, entrecôte, and mushrooms.

Alcohol 14%

Winemaker António Maçanita & James Frost

Background Quinta de Sant’Ana is located just a 30-minute drive north of Lisbon. The winery is run by James Frost and António Maçanita, who produce organic wines on calcareous clay soil. António’s original and sometimes daring approach results in wines that are both traditional and surprisingly innovative for Portugal. The vineyards are close to the Atlantic Ocean. This provides ideal conditions for the production of refined and fresh wines with a distinctive character.

Vineyards The vineyards are organic and in conversion to biodynamic viticulture. Gently sloping, south-facing, and with deep, fertile soils where the influence of the Atlantic Ocean is significant. Mornings are cool, afternoons warm. 

Harvest Manual

Vinification 70% of the bunches are destemmed and crushed, the rest ferments as whole bunches. Fermentation takes place in open stone vats with frequent and regular punch-downs. Malolactic fermentation occurs in French oak barrels. Aging for 10 months in used barrels of four years and older.

Filtering Plate filter

Residual Sugar <0.5 grams per liter

Acidity 5.8 grams per liter

PH-value 3.67

Sulfites 38 milligrams per liter

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