PT EN
FREIXO CHARDONNAY

VINTNER
Pedro de Vasconcelos e Souza

CHEMICAL ANALYSIS
Alcohol: 14 %
Reducing sugars: 0,4
Total Acidity: 5,5
PH: 3,57

QUANTITY PRODUCED
6 600 bottles

Download Spec Sheet
Link 1

FREIXO CHARDONNAY

2016

DENOMINATION
Alentejo Regional Wine

SUB-REGION
Redondo

GRAPE VARIETIES
Chardonnay

VINIFICATION AND AGEING
Planted in a precise terroir at Herdade do Freixo, dominated by the cool breezes of the Ossa mountains, the grapes are selected and harvested in the early morning. After complete de-stemming and a light pressing, the must is fermented in French oak barrels followed by battonage over four months on fine lees. After lot selection, the wine is filtered and bottled young in order to express the character of the Chardonnay variety.

CONSUMPTION AND LIFETIME
Ideal drinking temperature 10°C. It pairs with simple fish dishes, salads and white meats, as well as with strongly flavoured oriental cuisine and Mediterranean roasted and stewed dishes. When matched with sushi and delicate fusion dishes it harmonises the aromas and flavours in a complementary and balanced way.

VINTNER'S NOTES
It reflects all the aromatic depth of the Chardonnay grape variety, but with the strong influence of the Freixo terroir. It is a rich and expressive wine of a brilliant gold colour. The mineral notes stand out in harmony with fresh tropical fruits and a discrete wood note. It is full in the mouth, with white peach, pineapple, quince and a buttery finish. Optimal acidity balances it and makes it long.

THE 2016 HARVEST
A very rainy Spring was followed by an extremely hot Summer with several consecutive days of temperatures above 40°C, but with quite cool, and even cold nights during  maturation. This temperature range, along with the micro-climate of the Ossa mountains and plentiful irrigation, led to lengthy maturation and balanced grapes, with the white varieties showing excellent sugar/acidity balance and excellent aromatic notes. The harvest began with the Chardonnay variety and continued with Sauvignon blanc, Alvarinho and finally Arinto.

VINTNER
Pedro de Vasconcelos e Souza

CHEMICAL ANALYSIS
Alcohol: 14 %
Reducing sugars: 0,4
Total Acidity: 5,5
PH: 3,57

QUANTITY PRODUCED
6 600 bottles

Download Spec Sheet
Link 1

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