Quinta de São Cristóvão Reserva wine is produced from unirrigated vines planted on clay-limestone soils with south-west exposure to the sun and an average yield of 50hl per hectare. Harvesting takes place at the peak of phenolic ripeness, in September for the Syrah variety and October for the Touriga Franca and Alicante Bouschet varieties The process can be mechanical or manual, depending on the variety and the state of health The grapes are fermented in small stainless steel vats and presses with foot treading for better extraction of color and aromas After fermentation, post-fermentation maceration takes place, followed by malolactic fermentation in second-use oak barrels. The wine is aged for nine months in oak barrels, 75% French and 25% American. The alcohol content is 14.5% with total acidity of 6.43g/L pH of 3.69 non-reducing extract of 32.9g/L and reducing sugars of 4.3g/L. It is best consumed in appropriate glasses at a temperature of 16°C. It pairs well with game dishes and strong spices, as well as spicy cheeses.