PT EN

VINTNER
Xabier Kamio

CHEMICAL ANALYSIS
Acohol: 13,5 %
Reducing sugars: 0,5
Total acidity: 6,8
PH: 3,17

QUANTITY PRODUCED
6 600 bottles

Download Spec Sheet
Link 1

FREIXO SAUVIGNON BLANC

2017

DENOMINATION
Alentejo Regional Wine

SUB-REGION
Redondo

GRAPE VARIETIES
Sauvignon Blanc 100%

VINIFICATION AND AGEING
Planted in a precise terroir at Herdade do Freixo, dominated by the cool breezes of the Ossa mountains, allowing for slow and gentle maturation protecting all the aromatic potential of Sauvignon Blanc. After general de- stemming and a light pressing, the must is pulled by gravity into stainless steel tanks where it ferments at low temperature. Filtered and bottled young, throughout its tasting it slowly unveils the timid but great personality of the Sauvignon Blanc grape variety.

CONSUMPTION AND LIFETIME
Ideal drinking temperature 10 ̊C. It pairs with fresh fish, salads, seafood, white meat and oriental dishes. When matched with sushi and vegetarian dishes it harmonises the aromas and flavours in a complementary and balanced way.

VINTNER´S NOTES
Yellow green in colour. A palette of aromas that includes jasmine flowers, lime, green apple and fresh grass. It is vibrant and refreshing on the mouth. A long, elegant 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
Acohol: 13,5 %
Reducing sugars: 0,5
Total acidity: 6,8
PH: 3,17

QUANTITY PRODUCED
6 600 bottles

Download Spec Sheet
Link 1

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