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Callabriga Alentejo

2008 A powerful bouquet of ripe plums and fresh red fruits backed by underlying notes of vanilla, nutmeg and pepper. Fullness and depth characterize the wine’s flavors while balance isn’t lacking in this robust wine showing well integrated tannins and elegant acidity on the finish.
$24.00 / Bottle   $288.00 / Case

Additional Information

Enjoy these great values while they last! The lack of international recognition won’t last forever. As more people around the world discover the best Portuguese wines, prices will go up.

Alentejo is referred to as the "bread basket" of Portugal. Wheat is an important crop here and windmills where wheat is ground into flour dot the landscape.

Wines like Callabriga are causing critics everywhere to sit up and take notice already. It should since it’s made by Sogrape, one of Portugal’s Grupo dos 7 (or G7 as they call themselves) an association founded in 1992 by seven of Portugal’s leading wineries to promote fine Portuguese wine.

Callabriga is an example of the new style of regional wine coming from Portugal. The Alentejo is where Portugal’s climate escapes the Atlantic influence. The landscape features gently undulating plains, hot summer and cold winter climate with the potential to make ripe rich wines.

This is the least populated of Portugal’s regions; the Alentejo has many large estates, with the poorer soils being reserved for olive trees, cork oaks and vineyards and more fertile plains covered in wheat fields. Alentejo is inland and below Lisbon, touching the Spanish border on the east and the Algarve to the south.

Callabriga Alentejo was made from a blend of carefully selected Aragonês (or Aragonez also known as Tempranillo in Spain), Alfrocheiro and Alicante Bouschet at Sogrape’s Herdade do Peso winery.

The grapes were completely destemmed and gently crushed before going into stainless steel tanks where the fermentation and maceration was carried out under controlled temperatures (28ºC) for about 10 days.

Each different grape variety was harvested and fermented individually. Following malolactic fermentation, the wines were kept separately in 225 liter oak barrels for about one year, where their development was carefully watched.

The final blend was bottled and aged another 6 months in bottle before release.