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Freire Lobo is located in Oliveira do Hospital, in the central region of Dão. As a result of 19 years making wine in this region for other producers, Elisa Freire Lobo felt the need to make her own wine; her own interpretation of the Dão terroir. The wine is called VIGNO Dão - the name is derived from "vignum" in Latin. Dão is an historical terroir able to produce pure and fresh wines, showing the footprint of its granitic soils and altitude. The wines age very well, due to the balance given by its natural acidity. There are 20 hectares (in 4 different properties) in the family that belong to Elisa's uncle and aunt. The vineyards are all in Dão - a mountainous region where it is difficult to have all properties together. One can even cross the region from one side to the other and encounter only a few hectares of contiguous vineyards because they are quite fragmented and surrounded by pine trees. Two of the vineyards are close to Oliveira do Hospital, not far from each other: in a straight line, they are not more than 2 km apart. The other vineyards are close to Gouveia, closer to the Serra da Estrela mountain range. All of the vineyards are 500 to 550 meters in altitude. In years past, the grapes were sold to a local cooperative. When the cooperative started to have financial problems, Elisa decided to begin her own project in 2013. The first wine was sold in bulk to another company. In 2014, part of the wine was sold in bulk and the rest Elisa decided to bottle under her own brand. Elisa is a firm believer that the most important aspect of vine-growing and wine-making, is her work in the vineyard. The fertilization is made with sheep manure, no herbicides are used, and all the grapes are hand picked. In the winery, the juice ferments naturally in open vats with traditional treading amid controlled temperature. The fermentation begins naturally, with natural yeast from the vines, to express its identity in the purest form. VARIETALS: Jaen (60%)/Alfrocheiro and Touriga Nacional (40%) VINIFICATION: Juice ferments naturally in open vats with traditional treading amid controlled temperature. The fermentation begins naturally, with natural yeast from the vines TASTING NOTES: Beautiful ruby color. The nose is fine and fresh, with notes of ripe red fruits, spice and some floral. The palate is young, soft, harmonious with well-integrated tannins. To drink with meat dishes, pastas and cheeses.