The Wine
CALLABRIGA is a new wine from the old world, an exciting new brand of genuine quality from Portugal. "Our passion for great wines led us to search for the unique flavours of the Portuguese Wine Regions" - Salvador Guedes, President of Sogrape Vinhos.
Tasting Notes
CALLABRIGA ALENTEJO 2003 is a red-violet coloured wine characterised by an intense aroma of fresh red fruits (cherry and raspberry) harmoniously blended with nuances of vanilla, nutmeg and pepper. In the mouth, the excellent balance between alcohol level, acidity and tannins confers a robust, full-bodied taste and lasting aroma.
Varieties
CALLABRIGA ALENTEJO 2003 was produced with red varieties Aragonês (a.k.a. Tinta Roriz), Alfrocheiro and Alicante Bouschet. When grown in the Alentejo, Aragonês is characterised by intense deep colour, strong aroma of ripe fruits, sometimes with a touch of flowers (violet) and jammy fruit. The wine is dense, with rich tannins, balanced structure and a long finish.
Climate
2003 had a very wet and cold winter, with frequent frost. Budding took place in March, under hot and dry weather. The mild spring saw blossoming in May under ideal weather conditions before the region experienced the most extreme summer in living memory.
Winemaking
CALLABRIGA ALENTEJO 2003 was made from carefully selected grapes, using the most advanced winemaking techniques at Sogrape´s Herdade do Peso winery in the Alentejo. After gentle crushing and complete de-stemming, grapes were fermented with skin maceration under controlled temperatures (28º C) for about 10 days.
Ageing
Following malolactic fermentation, the wines were kept separately for about one year in 225 litre oak barrels, and their development was carefully monitored so as to guarantee the preservation of fruity aromas and the creation of a final harmonious blend.The final blend was bottled without cold stabilisation and the final bottles kept in cellar for about 6 months before being released. CALLABRIGA ALENTEJO will age well in bottle for the next 2-3 years.
Technical Details
Alcohol: 14%
Total Acidity: 5,4 g/l (tartaric acid)
Sugar: 2,0 g/l
pH: 3,7
CALLABRIGA is a new wine from the old world, an exciting new brand of genuine quality from Portugal. "Our passion for great wines led us to search for the unique flavours of the Portuguese Wine Regions" - Salvador Guedes, President of Sogrape Vinhos.
Tasting Notes
CALLABRIGA ALENTEJO 2003 is a red-violet coloured wine characterised by an intense aroma of fresh red fruits (cherry and raspberry) harmoniously blended with nuances of vanilla, nutmeg and pepper. In the mouth, the excellent balance between alcohol level, acidity and tannins confers a robust, full-bodied taste and lasting aroma.
Varieties
CALLABRIGA ALENTEJO 2003 was produced with red varieties Aragonês (a.k.a. Tinta Roriz), Alfrocheiro and Alicante Bouschet. When grown in the Alentejo, Aragonês is characterised by intense deep colour, strong aroma of ripe fruits, sometimes with a touch of flowers (violet) and jammy fruit. The wine is dense, with rich tannins, balanced structure and a long finish.
Climate
2003 had a very wet and cold winter, with frequent frost. Budding took place in March, under hot and dry weather. The mild spring saw blossoming in May under ideal weather conditions before the region experienced the most extreme summer in living memory.
Winemaking
CALLABRIGA ALENTEJO 2003 was made from carefully selected grapes, using the most advanced winemaking techniques at Sogrape´s Herdade do Peso winery in the Alentejo. After gentle crushing and complete de-stemming, grapes were fermented with skin maceration under controlled temperatures (28º C) for about 10 days.
Ageing
Following malolactic fermentation, the wines were kept separately for about one year in 225 litre oak barrels, and their development was carefully monitored so as to guarantee the preservation of fruity aromas and the creation of a final harmonious blend.The final blend was bottled without cold stabilisation and the final bottles kept in cellar for about 6 months before being released. CALLABRIGA ALENTEJO will age well in bottle for the next 2-3 years.
Technical Details
Alcohol: 14%
Total Acidity: 5,4 g/l (tartaric acid)
Sugar: 2,0 g/l
pH: 3,7
