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VINTNER
Xabier Kamio

CHEMICAL ANALYSIS
Alcohol: 13,5%
Reducing sugars: 1,6
Total acidity: 5,6
PH: 3,37

QUANTITY PRODUCED
6 600 bottles

Download Spec Sheet
Link 1

FREIXO ALVARINHO

2017

DENOMINATION
Alentejo Regional Wine

SUB-REGION
Redondo

GRAPE VARIETIES
Alvarinho 100%

VINIFICATION AND AGEING
Planted in a specific Terroir in Herdade do Freixo, the cool winds from Serra d’Ossa allowed for a slow and smooth maturation, preserving all the Alvarinho’s aromatic potential. After general destemming and light pressing, the must was conducted to stainless steel tanks through gravity flow, where it fermented at low temperature. It then rested for 2 months in oak with battonage, ageing in bottle for an additional 3-month period, until all the batch was harmonized.

CONSUMPTION AND LIFETIME
Ideal serving temperature 10 °C. Accompanies traditional fish dishes, sea food, red meats, roasts and oriental cuisine. Combined with vegetarian dishes, it harmonizes the aromas and flavours in a complementary and balanced way.

VINTNER´S NOTES
Mineral aroma. Smooth herbal and spicy notes. Ripe fruit with a cedar touch, tabaco leaves and candied fruit. In the mouth, it is mellow and with tropical notes, although with a dry finish. It glows with amplitude and persistence.

THE 2017 HARVEST
In 2017, Spring and Summer months were unusually hot and dry, with a severe drought occurring from February to November that, combined with high Summer’s temperatures of over 40 °C, caused an early budburst in all varieties, leading to the harvesting of variety Sauvignon Blanc in the beginning of August. The white variety Alvarinho and red varieties Cabernet Sauvignon, Touriga Nacional and Alicante Bouschet followed, leaving Arinto and Petit Verdot for last. Despite uncommon hot days, nights were quite chilled and some even cold. This temperature range, associated with Serra de Ossa’s microclimate, brought us balanced grapes, with white varieties presenting well-balanced sugar/acidity and excellent aromatic notes. The varieties expressed a pleasant freshness and a distinct phenolic maturation.

VINTNER
Xabier Kamio

CHEMICAL ANALYSIS
Alcohol: 13,5%
Reducing sugars: 1,6
Total acidity: 5,6
PH: 3,37

QUANTITY PRODUCED
6 600 bottles

Download Spec Sheet
Link 1

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