Fitapreta Palpite Branco
75cl
/
13.5% Vol
This gastronomic white wine is a selection of the best vineyards, combining the richness and freshness of Alentejo whites. Intense and complex on the nose, it offers aromas of grapefruit, lemon, spices, and cream. On the palate, it is rich and well-balanced, with refreshing acidity, and flavours of grapefruit, pear, butter, and spices. Round and creamy, with a long persistent finish, it truly has the quality of a great Burgundy. It is 100% organic and fermented with indigenous yeast. Pair it with fish, shellfish, risotto, or chicken.
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Fitapreta Palpite Branco
€28.50
Ex Tax: €23.17
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Aromas of grapefruit, lemon, pear, spices and cream
Palate
Rich and rounded with refreshing acidity, mineral notes, and flavours of grapefruit, spices, and butter. Long and persistent finish.
Colour
Citrine yellow
Fact Sheet
Fluid
75cl
Grape Variety
70% Arinto, 13% Tamarez, 7% Alicante Branco, 5% Antao Vaz, 5% Verdelho
Maturation
Aged for 15 months in used French oak barrels on fine lees.
Alcohol %
13.5%
Estate/Producer
Fitapreta
Country
Portugal
Region/AOC
Alentejo
Vintage
2019
Closure
Cork
Cellaring/Ageing Potential
Drinking well now, it will keep for 5 to 7 years
Food Matching
Food Matching
Pairs very well with fish and roasted meats, seafood and risotto.
Awards and/or Press Quotes
Awards and/or Press Quotes
Robert Parker - 90/100. Wine Enthusiast - 91/100. Vinho Grandes Escolhas - 18/20.
FAQs
Dark chocolate pairs best with wines that have the structural intensity to match its bitter cocoa and tannin character without being overwhelmed. Fortified wines are the strongest match: aged Tawny Port with its dried fig, rancio, and roasted nut character is the classic pairing. Banyuls from the Roussillon, a naturally sweet Grenache based wine, is the benchmark French equivalent. A full bodied, fruit forward red such as Zinfandel or Amarone can also work, where the ripe dark fruit and spice complement the chocolate.
Many wines use animal derived fining agents during production to clarify and stabilise the liquid before bottling. Common fining agents include isinglass (derived from fish swim bladders), gelatine (bovine or porcine), casein (milk protein), and egg whites (albumin). These are added to bind suspended particles and removed before bottling, but trace quantities may remain. Vegan wines use alternatives including bentonite clay, activated carbon, or pea protein. Checking the Barnivore database or looking for a vegan certification on the label is the most reliable approach.
Customer Reviews
Customer Reviews
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