Fitapreta, "a Laranja Mecanica" Alentejano 2020
Portugal / Skin Contact/Orange

Fitapreta, "a Laranja Mecanica" Alentejano 2020

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Notes from Olé & Obrigado:

"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. Through his commitment to these principles, he can craft wines that represent sunny Alentejo, but which have a balance and freshness unmatched by others in the region. Maçanita finds equilibrium between tradition and modernity, and his constant exploration of vineyards has enabled him to show off a truly deep understanding of Alentejano terroir, present and past. Whether on his original estate vineyard or in his Chão dos Eremitas site, his wines always contain a through-line of elegance and purity. The broad assortment of wine styles available from Fitapreta is a testament to Antonio’s intellect, curiosity, playfulness, and rigorous attention to detail. Fitapreta has something for everyone! A Laranja Mecânica means “a mechanical orange,” and is a playful reference to Antonio’s winemaking process, which differs from the traditional method for making orange wine because he introduces a press—the “machine.”"

Vinho Regional de Alentejano
Arinto, Roupeiro, Verdelho, Antão Vaz, Alicante Branco, Trincadeira-das-Pratas, and Fernão Pires
Rocky schist
The grapes are gently pressed and left to macerate for a week with a small amount (10-15%) of remaining juice still inside the grapes. After one week, these grapes are pressed again, and the wine is made only with the concentrated juice from the second pressing, which ferments spontaneously in stainless steel, and goes through malolactic fermentation. No sulfur is added until the end of fermentation. The wine is stabilized with bentonite and bottled unfiltered.