2021 Fitapreta Tinto

Aragonês (40%), Alicante Bouschet (30%), Trincadeira (20%) and Castelão (10%). Sustainably grown vines planted from 1979-1989. Tended in rocky schist at elevation soil at 984-1,312 ft elevation. Hand-sorted to select the very best fruit in the harvest, Fitapreta Tinto is spontaneously fermented with indigenous yeasts in stainless steel. Post-fermentation maceration for 15 days. 50% of the wine is then racked by gravity to 2nd and 3rd use French oak for 9 months.

Tasting Notes
Deep ruby-violet. Fresh and roasted red berry fruit on the nose, with lilting notes of toast and spicebox overlaid with fresh eucalyptus. On the palate, lush and ripe, with abundant fresh berries and cherry compote up front. The mid palate shows the minerality and a touch of smoke, with considerable length.

WInery Background

Fitapreta is António Maçanita’s estate near the ancient Roman city of Evora, located in the rolling hills of Alentejo. Since its inception in 2004, Fitapreta has pushed the boundaries of what fine winemaking can be in this region, and over the last two decades, the estate has become a benchmark for the New Portugal, earning Antonio international accolades like Winemaker of the Year, Most Unique Winemaker, and Winemaker of the Generation. Maçanita works only with indigenous varieties and showcases his estate’s terroir through exacting work: farming organically without irrigation, harvesting by hand at night, deliberate bunch sorting in the winery, and native yeast fermentation.