Quinta de Sant’Ana Fernão Pires & Arinto 2024

Certified Organic · Lisbon Wine Region

Composition & Production

Grapes: 85% Fernão Pires, 15% Arinto
Region: Lisboa | Vinho Regional de Lisboa
Alcohol: 12.5% vol
Production: 3,300 bottles (0.75 L)
Certification: Organic farming

Viticulture & Winemaking

The grapes were hand-harvested in several passes to ensure freshness and complexity. After destemming and gentle whole-berry pressing in a pneumatic press, the must was cold-settled at 7 °C for 24 hours.

Fermentation was spontaneous with indigenous yeasts:
• Fernão Pires fermented in stainless steel at very low temperatures (12–13 °C)
• Arinto fermented in used French oak barrels

After 6 months of separate ageing, the components were blended and bottled.

Tasting Notes

Pale citrus colour. The nose is expressive, with delicate floral notes and gently tropical stone-fruit aromas from Fernão Pires. On the palate, the wine shows volume and a subtle creaminess, balanced by the firm, citrus-driven acidity of Arinto and its partial barrel fermentation. A wine of structure, freshness and remarkable gastronomic versatility.

Technical Information

• Total acidity: 5.6 g/L
• Volatile acidity: 0.45 g/L
• pH: 3.20
• Residual sugar: <1.5 g/L
• Bottling: May 2025
• Release: Summer 2025

Terroir

Location: Gradil, Mafra (Lisbon wine region)
• Fernão Pires comes from two parcels with contrasting sun exposures —
one at the top of the slope (poor soils, high sunlight exposure)
and another at the bottom of the valley (deep, cooler soils).
• Arinto originates from the south-facing Água Serra vineyard.

Climate: Atlantic, with cool mornings and warm afternoons
Soils: Clay-limestone

Viticulture & Oenology

Viticulturists: James Frost, Amândio Cruz
Winemaker: António Moita Maçanita