J Portugal Ramos Vila Santa Vinho White

Vila Santa Loios Vinho White bottle image

Wine Description

Loios is a wine produced in the Alentejo region in the south of Portugal.  Its name originates from the title given to members of the 15th century Priest Congregation of St. John the Evangelist.  Loios monks have always had a deep connection to the history of Alentejo, especially to its wines.  Thus, this wine has been named after them and is made from two of the region’s traditional grape varieties:  Rabo de Ovelha and Roupeiro.

Joao Portugal Ramos
J Portugal Ramos Winery
J Portugal Ramos Vineyard
Estremoz Castle
Winery Exterior
Marble Stone Lagares
Winery Aging Room
Winery
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Acclaim
A lemon flavored wine that is soft and fruity. With its zesty, tight texture and really crisp acidity, the wine is lively and crisp. Best Buy.
— Wine Enthusiast, Oct 2016
“The 2015 Branco Vila Santa is the Ramos entry-level, a 50/50 blend of Rabo de Ovelha and Roupeiro, unoaked, dry and coming in at 12.5% alcohol. This doesn't have much concentration–you wouldn't expect that at the price level–but everything is else quite nice this year. It has some tension on the finish, good flavor and a lively feel. It also has respectable concentration for the price level. This offers very nice value for easy drinking this summer. It's a perfect picnic wine or porch-sipper. Needless to say, drink it young. It may have a little more persistence this year–this may be one of the best I've seen at this level–but it is still best drunk young. Wines like this do tend to drop off quickly, no matter how long they theoretically last.”
— Wine Advocate, Jun 2016
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Vineyard & 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 Calcareous Clay-Loam
Training method
Guyot Double-Guyot
Elevation:
990-1,320 feet
Vines/acre:
1,200-1,600
Yield/acre:
2.4-2.8 tons
Exposure:
Various
Year vineyard planted:
1989 and 1998-2003
Harvest time:
September
First vintage of this wine:
2001
Bottles produced of this wine:
180,000
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Winemaking & Aging
Varietal composition:
50% Rabo de Ovelha, 50% Roupeiro
Fermentation container:
Stainless steel tanks
Length of alcoholic fermentation:
10 days
Fermentation temperature:
63 °F
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Analytical Data
Acidity:
5,5 g/l g/L
Alcohol:
12.5% %
Residual sugar:
< 4 g/l g/L