Terra Mädi is the new line of wines from Freixenet Mexico produced at Finca Sala Vivé, their winery in Ezequiel Montes, Querétaro in central Mexico. The Terra Mädi line is a true blend of European production techniques with Mexican terroir and is thusly reflected in the name which means Beloved Earth — Terra is the Catalan word for “Earth” and Mädi is the Otomí word for “Loved”.
Terra Mädi Rosado
ROSÉ WINE • MALBEC – CABERNET SAUVIGNON
4 g/L TOTAL ACIDITY
VINIFICATION Manually harvested grapes, passing them through a destemming process followed by fermentative maceration by soft pressing; later, a controlled fermentation is performed with selected yeasts at no greater than 26°C. Once first fermentation is done, the coupage (blend of finished wines) is prepared and the rinsing, stabilization and filtering are performed before bottling.
Strawberry red hue with silver reflections, bright and clear, with good viscosity.
Fairly effusive, with a fruity character; namely, red fruit and flowers such as strawberries, cherries, cranberries, and hibiscus.
Dry and crisp, light with subtle tannins; fruity aftertaste, with a pleasant and harmonious finish.
Pizza, pasta, salmon, seafood and tuna, tostadas.
Serve at 48-53 degrees
Terra Mädi Sauvignon Blanc
WHITE WINE • SAUVIGNON BLANC
3.8 g/L TOTAL ACIDITY
VINIFICATION – Manually harvested grapes, passing them through a destemming process followed by fermentative maceration by soft pressing; later, a controlled fermentation is performed with selected yeasts at no greater than 26°C. Once first fermentation is done, the coupage (blend of finished wines) is prepared and the rinsing, stabilization and filtering are performed before bottling.
Hay-like yellowish color with green sparks. Brilliant, clean, possessing a good apparent density.
Expressive, with aromas of chamomile, newly cut grass, citrus, a subtle hint of green pepper and a buttery note derived from the Oak.
Ample, dry and good acidity; the palate confirms the integration of herbaceous notes, a buttery mouthfeel and Oak notes.
Poultry, patés, shellfish, ceviche, aged cheese, fresh pasta, and citrus pies.
Serve at 46 to 50 degrees
Terra Mädi Trivarietal
WHITE WINE • MALBEC – CHARDONNAY – MUSCAT
6.2 g/L TOTAL ACIDITY
VINIFICATION Grapes are manually selected, destemmed and pressed; every varietal undergoes an independent Fermentation in stainless steel vats at 17°C during approximately 10 days. Once the alcoholic fermentation is over, a coupage (blend of finished wines) is prepared. Prior to bottling, the wine is clarified and stabilized.
Pale yellow hue with transparent flashes, clear and bright, medium viscosity.
Medium-high aromatic intensity; fruit-forward, with highlights of peaches, pears, lychee and white flowers (e.g., roses).
Light, dry and moderate acidity, with a harmonious aftertaste and noticeable hints of fruits and citrus.
Ideal as an apéritif or accompaniment for salads, seafood, pasta, and fruit tarts.
Serve at 46 to 50 degrees
Terra Mädi Malbec
RED WINE • MALBEC
3.8 g/L TOTAL ACIDITY
VINIFICATION Grapes are manually selected and destemmed; next, a cold maceration (6°C) is carried out in stainless steel vats during four days, followed by a controlled fermentation at 25°C with constant pumping over for 10 days. Prior to bottling, the wine undergoes a clarification and stabilization process.
Red ruby hue with cherry tinges, bright and crystalline, light viscosity.
Effusive and fruit-forward, packed with red fruit notes, such as strawberries, plums, cherries.
Light and fresh, dry; the acidity is perfectly balanced with smooth and silky tannins.
Ideal for pizza, pasta with tomato sauce, cured cheese, low fat red meat, and drunk fruit salad.
Serve at 57 to 60 degrees
Terra Mädi Tempranillo
RED WINE • TEMPRANILLO
7.0 g/L TOTAL ACIDITY
VINIFICATION Grapes are manually selected and destemmed; next, a cold maceration (6°C) is carried out in stainless steel vats during four days, followed by a controlled fermentation at 25°C with constant pumping over for 10 days. The wine is aged in Oak barrels before blending and final bottling.
AGING 2 months in American & French Oak barrels and 8 months in bottle.
Bright garnet red color with ruby hues, good density.
Fruity and floral aromatic intensity thus evoking the aromas of red fruits, plums, tobacco, red flowers and cherries denoting notes of vanilla and coconut.
Elegant wine, lively acidity characteristic of the region, ending in a velvety and smooth tannin aftertaste.
Soft cheese, BBQ ribs, pasta with red sauce.
Serve at 50 to 60 degrees
Terra Mädi Brut Reserva
SPARKLING WINE • MACABEU – XAREL-LO
5.3 g/L TOTAL ACIDITY
12 g/L DOSAGE
VINIFICATION Champenoise Method (second fermentation in bottle)
AGING 18 to 24 months sur lies in the cellar
Clear, radiant and crystalline sparkler; straw yellow hue with greenish reflections. Fine stream of pearl bubbles that form a cordon de mousse.
Fairly effusive, fruit-forward and leesy (the latter due to the second fermentation).
Ample, long-lasting finish; bone-dry and lively; delicate and subtle pearls.
Soft cheese, Ensenada-style fish tacos, sushi, and tapas (Spanish tortilla).
Serve at 42 to 46 degrees
Terra Mädi Blanc de Noirs
SPARKLING WINE • PINOT NOIR – CHARDONNAY
4.9 g/L TOTAL ACIDITY
16 g/L DOSAGE
VINIFICATION Champenoise Method (second fermentation in bottle).
AGING 18 months sur lies in the cellar.
Transparent, clear and bright sparkling wine with a straw yellow hue and greenish flashes. Persistent medium-sized trail of fine beads that form a lavish cordon de mousse on the wine surface.
Elegant and fairly expressive; fruit-driven, with highlights of pears, green apples, and citrus.
Dry and fresh, ample; highlights of lees during the aftertaste; elegant perlage with a medium finish.
Strawberries with chocolate, patatas bravas (spicy fried potatoes), cheese, and poultry dishes with lightly seasoned cream sauces.
Serve at 42 to 46 degrees
The Otomis are the indiginous peoples of Central Mexico. The Otomî culture is also represented in the Terra Mädi logo with the use of the hummingbird, a popular cultural icon, surrounded by the artistic embroidery common to the regional clothing.
Finca Sala Vivé by Freixenet México is the producer of the new Terra Mädi line of wines. Talking about Freixenet implies talking about history, quality and excellence. Founded in 1914 in Sant Sadurni d´Anoia, in the Penedés area, Barcelona, it is currently recognized worldwide for its top-notch quality when it comes to making sparkling wines using the Champenoise method.
Grupo Freixenet exports wines to more than 140 countries and owns 24 wine houses in the most relevant wine regions in the world, including Mexico.
Finca Sala Vivé by Freixenet México is located in the Ezequiel Montes municipality, in the state of Querétaro, and has been producing sparkling wines for more than 30 years, although it has also ventured into making still wines — with great success, by the way — positioning itself as one of the world’s major wine houses, and definitely the leading producer of sparkling wines in Mexico.
Ezequiel Montes, Querétaro “Extreme winemaking” in Querétaro
The uniqueness and quality of Freixenet wines results from the “extreme winemaking” practiced in the region, due to the microclimate and type of soil prevalent in the Valle de Bernal, Querétaro. The terroir, constituted by factors such as sunshine hours, rainfall, wind, altitude, and soil characteristics, contributes to the specific features of the wine, particularly in the vineyard, thanks to an outright clay soil, made up from multidimensional particles, each one having a substantial and distinct function.
There’s also the particular element of tepetate, which is calcium carbonate found as a layer approximately one meter deep down. The Tepetate is fractured when working in the field, so that vine roots can keep on growing and going deeper, up to 3 or 4 meters. This contributes to nutrient absorption, strengthening vines for better handling, and guarantees wine character.
Extreme viticulture has also to do with the location of vineyards: Querétaro, which is outside the so-called wine strip, between the 20° and 21° parallels, and, at approximately 2000 meters above sea level, is considered one of the highest wine regions in the world. The area accounts for a wide variety of climates and microclimates, mostly semi-desertic and semi-arid. Other significant factors relate to temperature changes, humidity, rainfall, sunshine hours throughout the year, showers during Summer and part of Autumn (average rainfall of 450 lt./sq. m.), a dry season during most spring and the whole winter — a trickle irrigation system is thus necessary to promote the growth of new shoots during spring and lessen stress.
Particularly in Spring, weather is quite radical: the heat in the air, together with moist winds coming from the Atlantic, contribute to cloud formation containing hail. This is why the vineyard has been guarded with a hail resistant mesh, that is also a shield from birds, rodents and insects.
At Finca Sala Vivé, different grape varieties are grown: Macabeu, Xarel-lo, Parellada, Muscat and Chardonnay (white varietals); and Cabernet Sauvignon, Merlot and Pinot Noir (red varietals). Harvesting occurs between August (white varieties) and September (red varieties).
Following high quality standards, Finca Sala Vivé by Freixenet México produces wines with a style of their own, which have been internationally recognized and awarded. More than two and a half million bottles are produced per year that are part of a broad range of 25 labels adding Terra Mädi to the roster and includes sparkling rosé and white wines, and red, rosé and white still wines.
The winemaking process relies on a technical team that abides by the highest quality standards. Our cellar is 25 m deep, and home to both still and sparkling wines. It features natural conditions, which are stable and ideal throughout the year. In addition, it is one of the deepest and most visited cellars in Latin America, as Freixenet is one of the most popular wine houses worldwide.
There are various sparkling wine lines, each one with a unique style. The Petillant line boasts the youngest wines -a second sur lies fermentation of 9 months. The Sala Vivé line –18-month sur lies fermentation- is produced as great Champaigns are, having the Pinot Noir and Chardonnay varieties the central role. And the Viña Doña Dolores premium line -18 to 30 months in the 25m deep cellar- focuses on the great cavas from Catalonia, Spain, giving prominence to the Macabeu, Xarel-lo and Parellada varieties.
The diversity of sparkling wines goes from Brut Nature (with no more than 6g of sugar per liter), Brut (up to 15g per liter), Semiseco (off-dry, with an average of 35g of sugar per liter), to sweet sparkling wines (50g of sugar per liter). The width of the range allows to give character to every line.
Finca Sala Vivé is recognized for the extraordinary quality of its wines, which are marketed domestically capitalizing on oenotourism and distribution; at an international level, our wines are exported to countries such as the United States, Spain, Japan and England.