PT EN
FREIXO RESERVE

VINTNER
Pedro de Vasconcelos e Souza

CHEMICAL ANALYSIS
Alcohol: 13.5%
Reducing sugars: 0,5
Total Acidity: 5.5
PH: 3,27
QUANTITY PRODUCED
6 600 bottles
Download Spec Sheet
Link 1

FREIXO RESERVE

White 2015

DENOMINATION
Alentejo Regional Wine

SUB-REGION
Redondo

GRAPE VARIETIES
Sauvignon Blanc 40%, Alvarinho 35% and Arinto 25%

VINIFICATION AND AGEING
The Alvarinho, Arinto and Sauvignon Blanc grapes were picked in the cool of the early morning from the slopes of the Ossa mountain range. They were macerated for 24 hours before destemming and pressing. Each variety underwent individual fermentation at low temperatures and 2/3 of the lot in new French oak casks. After a 4-month ageing with batonnage in an underground winery in optimum humidity and temperature, the lot was made up, filtered and bottled while still young to preserve all of its fruit and freshness.

CONSUMPTION AND LIFETIME
Temperatura ideal de consumo a 10ºC e grande versatilidade gastronómica. Tanto acompanha pratos de peixe fresco, sushi e saladas, como brilha a acompanhar caça, pratos tradicionais de carnes e cozinha oriental repleta de especiarias e intensidade de aromas e sabor .

VINTNER'S NOTES
Citrine in colour with the white fruit and vegetable notes of Sauvignon Blanc, light smokiness and some toasted notes. A generous and complex mouth from the good maturation of the Alvarinho and vibrant freshness from the Arinto. Persistent finish.

THE 2015 HARVEST
White grapes were harvested at Herdade do Freixo for the first time in 2015. The grape harvest started at the beginning of September with the Alvarinho variety, followed by Sauvignon blanc and Arinto and the weather was dry throughout. For the white varieties, the vines' relatively comfortable water levels, led to moderately alcoholic, but fresh grapes with great aromatic intensity.

The red varieties were picked afterwards and the moderate water stress they were put under during ripening, along with cluster thinning at the onset of veraison, gave rise to high quality, concentrated and well-balanced sugar/acidity grapes.

VINTNER
Pedro de Vasconcelos e Souza

CHEMICAL ANALYSIS
Alcohol: 13.5%
Reducing sugars: 0,5
Total Acidity: 5.5
PH: 3,27
QUANTITY PRODUCED
6 600 bottles
Download Spec Sheet
Link 1

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