Powerful wine flavours from Alentejo and Beira Interior
We represent a powerfull wine region, the Alentejo with an excellent quality / price ratio from the producer Absurdo.
Absurdo present us the collection: Red Alentejo Horizonte Absurdo 2013, White Alentejano Absurdo 2015 and Red Alentejo Terracota Absurdo 2015.
Red Alentejo Horizonte Absurdo 2013:
Concept
With this wine we wanted to give to prove a product of the Alentejo with an excellent quality / price ratio. We resort to castes such as Touriga Nacional, Aragonez and Alicante Bouschett and received a fresh, fruity wine with notes which, with great success, went against our objective.
Type: Red
Year: 2013
Vinification and stage:
Fermentation with temperature control. Internship in Cuba of Inox for 12 months.
Technical information:
Alcohol: 13.5% vol.
A.C. Total: 6.4 g / dm3
PH: 3.4
Tasting notes Color: Granada
Aroma: Aroma with notes of orange, light fruity and a touch of spice
Palate: Wine with well-defined tannins and a pleasant freshness
White Alentejano Absurdo 2015:
Concept
This wine demonstrates the richness and tradition of Alentejo in its
White wines. We have recourse to the castes Antão Vaz, acclaimed whites from the Vidigueira area, and Arinto, caste existing throughout the country and famous for its freshness. We wanted to create a traditional white wine Alentejo: aromatic and hot in the aroma, with structure and freshness on the palate. We hope you enjoy it.
Type: White
Year: 2015
Vinification and stage:
Long fermentations and at low temperatures. Stage in vats Stainless steel and pre-bottling allotment with the aim of each individual caste.
Technical information:
Alcohol: 13,0% vol.
A.C. Total: 5.8 g / dm3
PH: 3.3
Tasting notes Color: Greeny yellow
Aroma: Tropical aromas, citrus and light mineral notes
Palate: Enthusiastic structure, unctuous and with an acidity alive.
Red Alentejo Terracota Absurdo 2015:
Concept
With this wine we wanted to return to the roots of Alentejo and Wines. We used the castes of the region, the Aragonez and Trincadeira, and we left the Ferment and steer into an old family carving. In this year we wanted to keep the wine in the pastas for 6 months with the objective of gaining more complexity in both aromas and on the palate. When he left, he was, of course, clean and filtered. As the tradition dictates, it was released on the year after harvest. We are very excited about the final product, let's hope you enjoy it too. Type: Red
Year: 2015
Vinification and stage:
Fermentation with possible temperature control and manual mass movement. Natural filtration with masses for 6 months.
Technical information:
Alcohol: 15,0% vol.
A.C. Total: 5.6 g / dm3
PH: 3.7
Tasting notes Color: Granada
Aroma: Aromas of plum compote, vegetable notes and a slight touch of resin
Palate: Wine with exciting structure and good defined tannins
We represent Doispontocinco from Beiras region with an excellent sample of reds, rosé, and white wines all originals and well executed. Doispontocinco brings us:
DOC 2013:
Region: DOC Beira Interior
Type: Red
Grape Varieties: Aragônes, Touriga Nacional Jaen, Alfrocheiro
Type Soil: Granitic- sandy
Year: 2011
Packaging : Store the bottle horizontally in a cool dark place,
between 12 and 13 ºC and relative humidity close to 60%
Consumption: Better tasted at a temperature at a temperature
of 16 to 18 º C, to accompany red meat dishes and strong cheeses
Alcohol: 14% v/v
Total Acidity: 4.9g/L in tartaric acid
pH: 3,72
Residual Sugar: 2.0g/L
Sulphites: Contains
Tasting Notes: Ruby color, soft fruit aroma with hints of smoke
and cocoa, with mouth elegant, balanced acidity, a harmonious
tannins persistent aftertaste.
Winemaking: Vinified by traditional prolonged maceration in
stainless steel tanks, fermentation with controlled temperature
of 26 ° C.
Reserve 2012:
Region Doc: Beira Interior
Type: Red
Grape Varieties: Aragonez, Touriga Nacional
Type Soil: Granitic-sandy
Year: 2009
Production: 14.000 bottles.
Packaging: Store the bottle horizontally in a cool dark place,
between 12 and 13 ºC and relative humidity close to 60%
Consumption: Better tasted at a temperature at a temperature of
16 to 18 º C, to accompany red and hunting meat dishes.
Alcohol: 13% v/v
Total Acidity: 5.1g/L in tartaric acid
pH: 3,65
Residual Sugar: 2,0 g/L
Sulphites: Contains
Tasting Notes: Dark red color, red fruit aroma with hints of
pepper and wild flowers, powerful mouth with a slight valina
touch, balanced acidity, gentle tannins in a long aftertaste.
Winemaking: Vinified by traditional prolonged maceration in
stainless steel tanks, fermetation with controlled temperature oh
26ºC. Aged for 9 months in French oak Barrels, followed by 4
months in stainless steel tanks and later rest in bottle.
ALF/SIRAH 2011:
Grape Varieties : Alfrocheiro and Syrah
Region : DOC Beira Interior
Soil: Granitic-sandy
Harvest: 2011
Lying bottles in a cool, dark place, between 12 and 13 ° C and a relative humidity close to 60%; Alcohol: 14% v/v; 5,3 g/L g in tartaric acid; PH: 3,72; Residual sugar: 2. 5g/l; The Alfrocheiro and Syrah varieties were slowly fermented in stainless steel vat, at 16 ° C, with slight tanning to ensure an aromatic freshness and elegance taste. The wine remained in bottle stage for 6 months.
TOURIGA NACIONAL 2011:
Region: DOC Beira Interior
Type: Red
Grape Varieties: Touriga Nacional
Type Soil: Granitic- sandy
Year: 2011
Production: 7.000 bottles
Packaging : Store the bottle horizontally in a cool dark place,
between 12 and 13 ºC and relative humidity close to 60%
Consumption: Better tasted at a temperature at a temperature of
16 to 18 º C, to accompany red and hunting meat dishes.
Winemaker: Anselmo Mendes / Patrícia Santos
Alcohol: 14.5% v/v
Total Acidity: 5 g/L in tartaric acid
pH: 3,78
Residual Sugar: 2.0 g/L
Sulphites: Contains
Tasting Notes: Intense ruby color, simple and clean nose with
notes of fruit and spice, inmouth balances the alcohol with the
acidity remaining smooth and extended.
Winemaking: Vinified by traditional prolonged maceration in
stainless steel tanks, fermentation with controlled temperature of
26 ° C.
RUFETE 2013:
Region: DOC Beira Interior
Type: Red
Grape Varieties: Rufete
Type Soil: Granitic- sandy
Year: 2011
Production: 7.000 bottles
Packaging: Store the bottle horizontally in a cool dark place,
between 12 and 13 ºC and relative humidity close to 60%
Consumption: Better tasted at a temperature at a temperature
of 16 to 18 º C, to accompany red meat dishes, smoked meat and
strong cheeses.
Alcohol: 14% v/v
Total Acidity: 5.2g/L in tartaric acid
pH: 3,74
Residual Sugar: 1.6 g/L
Sulphites: Contains
Tasting Notes: Garnet color and bright. Intense aroma of ripe
fruit, softened by the gentle vanilla wood present in mouth.
Extends the smoothness leaving a warm and round aftertaste.
Winemaking: inified by traditional prolonged maceration in
stainless steel tanks, fermentation with controlled temperature of
28 ° C. Aged for 9 months in French oak Barrels.
DOC ROSÉ:
Region: DOC Beira Interior
Type: Rose
Grape Varieties: Aragônes e Touriga Nacional
Type Soil: Granitic- sandy
Year: 2012
Packaging: Store the bottle horizontally in a cool dark place,
between 12 and 13 ºC and relative humidity close to 60%
Consumption: Better tasted at a temperature at a temperature
of 7 to 10 º C, can accompany fish dishes, seafood, low-fat cheeses
and desserts.
Alcohol: 13.5% v/v
Total Acidity : 5g/L in tartaric acid
pH : 3,34
Residual Sugar: 1.1g/L
Sulphites: Contains
Tasting Notes: Pale pink, elegant red fruit fragrant and hints of
wild flowers, clean nose, a fresh in mouth and presents an intense
harmony between alcohols and sugar in a smooth aftertaste.
Winemaking: Vinified with light grape skin contact, drainage
followed by slow and controlled fermentation at a 16ºC
temperature.
DOC WHITE 2013:
Region: DOC Beira Interior
Type: White
Grape Varieties: Síria, Arinto e Fonte Cale
Type Soil: Granitic-sandy
Year: 2012
Packaging: Store the bottle horizontally in a cool dark place,
between 12 and 13ºC and relative humidity close to 60%
Consumption: Better tasted at temperature from 5 to 7ºC, great
for fish doshes, with meats and low-fat cheeses.
Alcohol: 13,5% v/v
Total Acidity: 6,5g/l in tartaric acid
Ph: 3,23
Residual Sugar: 1,2g/l
Sulphites: Contains
Tasting Notes: Citric collor, intense aroma of fresh lime and
Lemon Verbena with a gentle touch of spices, fresh in mouth with
a smooth balance between acidity and alcohol, long aftertaste.
Winemaking: Total destemming followed by a slight crushing
soft pressing and wort immediately cooled, slow fermentation in a
controlled temperature of 15ºC.
SÍRIA 2012:
Region: DOC Beira Interior
Type: White
Grape Varieties: Síria
Type Soil: Granitic- sandy
Year: 2012
Production: 3.000 bottles
Packaging : Store the bottle horizontally in a cool dark place,
between 12 and 13 ºC and relative humidity close to 60%
Consumption : Better tasted at a temperature 5 to 7ºC, great for
fish dishes, white meats and low-fat cheeses.
Alcohol: 14% v/v
Total Acidity: 6.6 g/L in tartaric acid
pH: 3,17
Residual Sugar: 1.1 g
Sulphites: Contains
Tasting Notes: Yellow citrus color, citrus aroma with sligth notes
of blooming flowers, very mineral in mouth and elegante on the
balance achieved between acidity and alcohol, with long aftertaste
Winemaker: Total destemming followed by a slight crushing, soft
pressing and wort immediately cooled, slow fermentation in a
controlled temperature of 14ºC.
FONTE CAL 2014:
Region: DOC Beira Interior
Type: White
Grape Varieties: Fonte Cal
Type Soil: Granitic- sandy
Year: 2011
Packaging: Store the bottle horizontally in a cool dark place,
between 12 and 13 ºC and relative humidity close to 60%
Consumption: Better tasted at a temperature from 5
to 7ºC, great for fish dishes, white
meats and low-fat cheeses.
Alcohol: 13% v/v
Total Acidity: 5.6 g/L in tartaric acid
pH : 3,38
Residual Sugar: 1.5 g/L
Sulphites: Contains
Tasting Notes: Golden yellow color, floral scent of lemon verbena
tea with gentle touch of spices, where the wood is light in the
mouth fresh contrast. It presents a wine balanced between acidity
and alcohol, in a long and robust aftertaste.
Winemaking: Total destemming followed by a slight crushing,
Vinified without skin contact soft pressing and wort immediately
cooled, slow fermentation in a controlled temperature of 15ºC
for up to half of the sugar consumption, followed by finishing
fermentation in French oak barrels, where it remained in fine lees
for 6 months.
Absurdo present us the collection: Red Alentejo Horizonte Absurdo 2013, White Alentejano Absurdo 2015 and Red Alentejo Terracota Absurdo 2015.
Red Alentejo Horizonte Absurdo 2013:
Concept
With this wine we wanted to give to prove a product of the Alentejo with an excellent quality / price ratio. We resort to castes such as Touriga Nacional, Aragonez and Alicante Bouschett and received a fresh, fruity wine with notes which, with great success, went against our objective.
Type: Red
Year: 2013
Vinification and stage:
Fermentation with temperature control. Internship in Cuba of Inox for 12 months.
Technical information:
Alcohol: 13.5% vol.
A.C. Total: 6.4 g / dm3
PH: 3.4
Tasting notes Color: Granada
Aroma: Aroma with notes of orange, light fruity and a touch of spice
Palate: Wine with well-defined tannins and a pleasant freshness
White Alentejano Absurdo 2015:
Concept
This wine demonstrates the richness and tradition of Alentejo in its
White wines. We have recourse to the castes Antão Vaz, acclaimed whites from the Vidigueira area, and Arinto, caste existing throughout the country and famous for its freshness. We wanted to create a traditional white wine Alentejo: aromatic and hot in the aroma, with structure and freshness on the palate. We hope you enjoy it.
Type: White
Year: 2015
Vinification and stage:
Long fermentations and at low temperatures. Stage in vats Stainless steel and pre-bottling allotment with the aim of each individual caste.
Technical information:
Alcohol: 13,0% vol.
A.C. Total: 5.8 g / dm3
PH: 3.3
Tasting notes Color: Greeny yellow
Aroma: Tropical aromas, citrus and light mineral notes
Palate: Enthusiastic structure, unctuous and with an acidity alive.
Red Alentejo Terracota Absurdo 2015:
Concept
With this wine we wanted to return to the roots of Alentejo and Wines. We used the castes of the region, the Aragonez and Trincadeira, and we left the Ferment and steer into an old family carving. In this year we wanted to keep the wine in the pastas for 6 months with the objective of gaining more complexity in both aromas and on the palate. When he left, he was, of course, clean and filtered. As the tradition dictates, it was released on the year after harvest. We are very excited about the final product, let's hope you enjoy it too. Type: Red
Year: 2015
Vinification and stage:
Fermentation with possible temperature control and manual mass movement. Natural filtration with masses for 6 months.
Technical information:
Alcohol: 15,0% vol.
A.C. Total: 5.6 g / dm3
PH: 3.7
Tasting notes Color: Granada
Aroma: Aromas of plum compote, vegetable notes and a slight touch of resin
Palate: Wine with exciting structure and good defined tannins
We represent Doispontocinco from Beiras region with an excellent sample of reds, rosé, and white wines all originals and well executed. Doispontocinco brings us:
DOC 2013:
Region: DOC Beira Interior
Type: Red
Grape Varieties: Aragônes, Touriga Nacional Jaen, Alfrocheiro
Type Soil: Granitic- sandy
Year: 2011
Packaging : Store the bottle horizontally in a cool dark place,
between 12 and 13 ºC and relative humidity close to 60%
Consumption: Better tasted at a temperature at a temperature
of 16 to 18 º C, to accompany red meat dishes and strong cheeses
Alcohol: 14% v/v
Total Acidity: 4.9g/L in tartaric acid
pH: 3,72
Residual Sugar: 2.0g/L
Sulphites: Contains
Tasting Notes: Ruby color, soft fruit aroma with hints of smoke
and cocoa, with mouth elegant, balanced acidity, a harmonious
tannins persistent aftertaste.
Winemaking: Vinified by traditional prolonged maceration in
stainless steel tanks, fermentation with controlled temperature
of 26 ° C.
Reserve 2012:
Region Doc: Beira Interior
Type: Red
Grape Varieties: Aragonez, Touriga Nacional
Type Soil: Granitic-sandy
Year: 2009
Production: 14.000 bottles.
Packaging: Store the bottle horizontally in a cool dark place,
between 12 and 13 ºC and relative humidity close to 60%
Consumption: Better tasted at a temperature at a temperature of
16 to 18 º C, to accompany red and hunting meat dishes.
Alcohol: 13% v/v
Total Acidity: 5.1g/L in tartaric acid
pH: 3,65
Residual Sugar: 2,0 g/L
Sulphites: Contains
Tasting Notes: Dark red color, red fruit aroma with hints of
pepper and wild flowers, powerful mouth with a slight valina
touch, balanced acidity, gentle tannins in a long aftertaste.
Winemaking: Vinified by traditional prolonged maceration in
stainless steel tanks, fermetation with controlled temperature oh
26ºC. Aged for 9 months in French oak Barrels, followed by 4
months in stainless steel tanks and later rest in bottle.
ALF/SIRAH 2011:
Grape Varieties : Alfrocheiro and Syrah
Region : DOC Beira Interior
Soil: Granitic-sandy
Harvest: 2011
Lying bottles in a cool, dark place, between 12 and 13 ° C and a relative humidity close to 60%; Alcohol: 14% v/v; 5,3 g/L g in tartaric acid; PH: 3,72; Residual sugar: 2. 5g/l; The Alfrocheiro and Syrah varieties were slowly fermented in stainless steel vat, at 16 ° C, with slight tanning to ensure an aromatic freshness and elegance taste. The wine remained in bottle stage for 6 months.
TOURIGA NACIONAL 2011:
Region: DOC Beira Interior
Type: Red
Grape Varieties: Touriga Nacional
Type Soil: Granitic- sandy
Year: 2011
Production: 7.000 bottles
Packaging : Store the bottle horizontally in a cool dark place,
between 12 and 13 ºC and relative humidity close to 60%
Consumption: Better tasted at a temperature at a temperature of
16 to 18 º C, to accompany red and hunting meat dishes.
Winemaker: Anselmo Mendes / Patrícia Santos
Alcohol: 14.5% v/v
Total Acidity: 5 g/L in tartaric acid
pH: 3,78
Residual Sugar: 2.0 g/L
Sulphites: Contains
Tasting Notes: Intense ruby color, simple and clean nose with
notes of fruit and spice, inmouth balances the alcohol with the
acidity remaining smooth and extended.
Winemaking: Vinified by traditional prolonged maceration in
stainless steel tanks, fermentation with controlled temperature of
26 ° C.
RUFETE 2013:
Region: DOC Beira Interior
Type: Red
Grape Varieties: Rufete
Type Soil: Granitic- sandy
Year: 2011
Production: 7.000 bottles
Packaging: Store the bottle horizontally in a cool dark place,
between 12 and 13 ºC and relative humidity close to 60%
Consumption: Better tasted at a temperature at a temperature
of 16 to 18 º C, to accompany red meat dishes, smoked meat and
strong cheeses.
Alcohol: 14% v/v
Total Acidity: 5.2g/L in tartaric acid
pH: 3,74
Residual Sugar: 1.6 g/L
Sulphites: Contains
Tasting Notes: Garnet color and bright. Intense aroma of ripe
fruit, softened by the gentle vanilla wood present in mouth.
Extends the smoothness leaving a warm and round aftertaste.
Winemaking: inified by traditional prolonged maceration in
stainless steel tanks, fermentation with controlled temperature of
28 ° C. Aged for 9 months in French oak Barrels.
DOC ROSÉ:
Region: DOC Beira Interior
Type: Rose
Grape Varieties: Aragônes e Touriga Nacional
Type Soil: Granitic- sandy
Year: 2012
Packaging: Store the bottle horizontally in a cool dark place,
between 12 and 13 ºC and relative humidity close to 60%
Consumption: Better tasted at a temperature at a temperature
of 7 to 10 º C, can accompany fish dishes, seafood, low-fat cheeses
and desserts.
Alcohol: 13.5% v/v
Total Acidity : 5g/L in tartaric acid
pH : 3,34
Residual Sugar: 1.1g/L
Sulphites: Contains
Tasting Notes: Pale pink, elegant red fruit fragrant and hints of
wild flowers, clean nose, a fresh in mouth and presents an intense
harmony between alcohols and sugar in a smooth aftertaste.
Winemaking: Vinified with light grape skin contact, drainage
followed by slow and controlled fermentation at a 16ºC
temperature.
DOC WHITE 2013:
Region: DOC Beira Interior
Type: White
Grape Varieties: Síria, Arinto e Fonte Cale
Type Soil: Granitic-sandy
Year: 2012
Packaging: Store the bottle horizontally in a cool dark place,
between 12 and 13ºC and relative humidity close to 60%
Consumption: Better tasted at temperature from 5 to 7ºC, great
for fish doshes, with meats and low-fat cheeses.
Alcohol: 13,5% v/v
Total Acidity: 6,5g/l in tartaric acid
Ph: 3,23
Residual Sugar: 1,2g/l
Sulphites: Contains
Tasting Notes: Citric collor, intense aroma of fresh lime and
Lemon Verbena with a gentle touch of spices, fresh in mouth with
a smooth balance between acidity and alcohol, long aftertaste.
Winemaking: Total destemming followed by a slight crushing
soft pressing and wort immediately cooled, slow fermentation in a
controlled temperature of 15ºC.
SÍRIA 2012:
Region: DOC Beira Interior
Type: White
Grape Varieties: Síria
Type Soil: Granitic- sandy
Year: 2012
Production: 3.000 bottles
Packaging : Store the bottle horizontally in a cool dark place,
between 12 and 13 ºC and relative humidity close to 60%
Consumption : Better tasted at a temperature 5 to 7ºC, great for
fish dishes, white meats and low-fat cheeses.
Alcohol: 14% v/v
Total Acidity: 6.6 g/L in tartaric acid
pH: 3,17
Residual Sugar: 1.1 g
Sulphites: Contains
Tasting Notes: Yellow citrus color, citrus aroma with sligth notes
of blooming flowers, very mineral in mouth and elegante on the
balance achieved between acidity and alcohol, with long aftertaste
Winemaker: Total destemming followed by a slight crushing, soft
pressing and wort immediately cooled, slow fermentation in a
controlled temperature of 14ºC.
FONTE CAL 2014:
Region: DOC Beira Interior
Type: White
Grape Varieties: Fonte Cal
Type Soil: Granitic- sandy
Year: 2011
Packaging: Store the bottle horizontally in a cool dark place,
between 12 and 13 ºC and relative humidity close to 60%
Consumption: Better tasted at a temperature from 5
to 7ºC, great for fish dishes, white
meats and low-fat cheeses.
Alcohol: 13% v/v
Total Acidity: 5.6 g/L in tartaric acid
pH : 3,38
Residual Sugar: 1.5 g/L
Sulphites: Contains
Tasting Notes: Golden yellow color, floral scent of lemon verbena
tea with gentle touch of spices, where the wood is light in the
mouth fresh contrast. It presents a wine balanced between acidity
and alcohol, in a long and robust aftertaste.
Winemaking: Total destemming followed by a slight crushing,
Vinified without skin contact soft pressing and wort immediately
cooled, slow fermentation in a controlled temperature of 15ºC
for up to half of the sugar consumption, followed by finishing
fermentation in French oak barrels, where it remained in fine lees
for 6 months.
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