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Fitapreta is the culmination of a partnership between a young, dynamic Portuguese winemaker and a British-born viticulturist, dedicated to a new examination of terroir in the Alentejo. The winemaker Antonio Macanita returned home to his native Portugal after winemaking stints in Napa, Australia and France, most notably Ch. Lynch Bages. David Booth, the viticulturist, was already well established in Portugal when they began work together in 2004. Fitapreta operates on the Portuguese idea of Palpite or intuition when it comes to their viticulture and winemaking. With this trust of the land and the natural growth process of the vineyard, they are able to make wines that are imbued with a singular sense of place. They operate on a strictly gravity-fed basis in the winery, to avoid any harsh treatment of the must. All wines are spontaneously fermented with indigenous yeasts. Small parcels of each vineyard are fermented separately to preserve distinct stylistic qualities. These are then blended to achieve a layered, complete picture of the terroir.
WHAT MAKES THIS WINE UNIQUE?
This is a traditional Alentejo white blend. Hand-sorted to select the very best fruit in the harvest, Fitapreta Branco is spontaneously fermented with indigenous yeasts in stainless steel, then racked using gravity to stainless steel aging tanks. The result is a layered, crystal-clear expression of terroir and fruit.
2016 89IWR; 2015 89WA; 201389WA; 2012 90 WA; 2010 90WA
40% Antao Vaz, 40% Roupeiro, 20% Arinto. Sustainably grown vines planted from 1979-1989. Tended in calcareous clay soils at 300-400 m (984-1,312 ft) elevation
Grilled fish, crudo preparations, delicately prepared seafood and shellfish.
VINIFICATION AND AGEING:
Spontaneously fermented using indigenous yeasts in stainless steel, then racked using gravity to stainless steel aging tanks for 6 months.
1,135 cases (12 pack)
LOCATION, SOIL, CLIMATE:
The Alentejo is a large region in southeastern central Portugal, which is one of the agricultural centers of the country. The climate is Atlantic-Mediterranean, with significant diurnal-nocturnal temperature differences. This temperature range produces fruit with a natural combination of maturity and freshness. The Alentejo sees 3000 hours of annual sunshine and 600mm of annual rainfall, less than 15% of which falls during the growing season. These vineyards are grown in calcareous clay at 300-400m elevation asl.
Bright straw-yellow. On the nose, fresh orchard and stone fruit commingle with apple skin and faint herbal notes. On the palate, good concentration and weight, with bright fresh fruit and clean acidity. Nicely focused on the finish with a pronounced chalkiness to the mineral cut.