Fitapreta Baga Ao Sol
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Deep ruby-garnet. On the nose, telltale aromas of sour cherry, leather, purple and red flowers, and leather – classic Baga. On the palate, bursting with generous, fresh red fruit – cranberry, sour cherry, and strawberries – comingled with floral notes, a savory rear palate, and a persistent beam of minerality. Fresh, juicy, and ripe without being cloying, and dangerously easy to drink.
Antonio Maçanita, as he is wont to do, makes wine with a wink and a nod to tradition, and manages to create something that is both classic and completely new. Baga ao Sol exemplifies this almost impish attitude toward winemaking, much like its sister project, the Touriga Vai Nua. With both of these wines, the objective is to take preconceived notions of a grape’s capability and profile, and subvert them into something completely new, all while maintaining the classic integrity and hallmarks of the variety. With Baga ao Sol, Antonio has taken the coastal grape Baga, which is known as the “Portuguese Nebbiolo,” and made it in a way that is “plein du soleil,” or full of sun. Rather than the hard tannin and bracing acidity of its normal expression, Baga ao Sol is soft, bright, and full of generous fruit. Not simply a caricature, this is a new way to look at Baga, with all of its details retained.click here for more information.