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VINTNER
Xabier Kamio

CHEMICAL ANALYSIS
Alcohol: 13,5 %
Reducing sugars: 0,9
Total acidity: 5,9
PH: 3,23
QUANTITY PRODUCED
20 000 bottles
Download Spec Sheet
Link 1

FREIXO RESERVE

White 2017

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 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: 0,9
Total acidity: 5,9
PH: 3,23
QUANTITY PRODUCED
20 000 bottles
Download Spec Sheet
Link 1

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