PT EN
FREIXO RESERVE

VINTNER
Pedro de Vasconcelos e Souza

CHEMICAL ANALYSIS
Alcohol: 13%
Reducing sugars: 0,2
Total Acidity: 5.5
PH: 3,33
QUANTITY PRODUCED
13 000 bottles
Download Spec Sheet
Link 1

FREIXO RESERVE

White 2016

DENOMINATION
Alentejo Regional Wine

SUB-REGION
Redondo

GRAPE VARIETIES
Sauvignon Blanc 20%, Alvarinho 40% e Arinto 40%

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
Ideal drinking temperature of 10°C and great food pairing versatility. It is perfect with fish, sushi and salads, but is also outstanding with game, traditional meat dishes and Asian cuisine full of spices and intense flavours and aromas. Can be drunk immediately but has good laying down potential and should develop well over the next year.

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 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: 13%
Reducing sugars: 0,2
Total Acidity: 5.5
PH: 3,33
QUANTITY PRODUCED
13 000 bottles
Download Spec Sheet
Link 1

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