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WINEMAKER
Xabier Kamio

CHEMICAL ANALYSIS
Alcohol: 14%
Reducing sugars: 0,9
Total acidity: 5,6 PH: 3,72


QUANTITY PRODUCED
12 000 bottles

Download Spec Sheet
Link 1

FREIXO TERROIR

Red 2015

DESIGNATION
Alentejo Regional Wine

SUB-REGION
Redondo

VARIETIES
Alicante Bouschet 40%, Touriga Nacional 30%, Cabernet Sauvignon 30%

WINEMAKING AND AGEING
The grapes from selected varieties were harvested during their peak of ripeness, carried into 20 kg boxes and immediately led to the cellar. Destemmed, they were transported to fermentation tanks through a gravity flow system, where they fermented in moderate temperatures for approximately 10 days. The ageing process of 70% of the batch occurred in French and American oak barrels, conferring this wine both complexity and elegance, while maintaining the presence of fresh fruit notes.

CONSUMPTION AND LONGEVITY
Ideal serving temperature 16 °C. Perfect with traditional Portuguese meat and fish dishes, its freshness and elegance make it an ideal match to fusion cuisine, Italian pastas and oriental dishes. To consume ideally young but with a good ageing potencial.

WINEMAKER’S NOTES
Ruby-coloured wine, with good concentration and black plum and red ripe fruit aromas. It presents a wide amplitude and precision in the mouth, good structure, soft tannins and alluringfreshness, conferring it good longitude. Elegant, with great gastronomic capacity.

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.

WINEMAKER
Xabier Kamio

CHEMICAL ANALYSIS
Alcohol: 14%
Reducing sugars: 0,9
Total acidity: 5,6 PH: 3,72


QUANTITY PRODUCED
12 000 bottles

Download Spec Sheet
Link 1

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