Fitapreta Tinto
75cl
/
14.5% Vol
This wine is the perfect expression of the Alentejo region in Portugal. With aromas of ripe red fruits, notes of spice, herbs, and toast on the nose. On the palate, it is rich and full-bodied with refreshing acidity and concentrated flavours of raspberries, blackberries, and cherries. Smooth and soft with a long lingering finish. Pair it with chorizo and tomato pasta, roast beef, or grilled vegetables.
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Fitapreta Tinto
€21.50
Ex Tax: €17.48
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Aromas of ripe red fruits - plum, cherries, raspberries and blackberry, hints of spice and toast
Palate
Full-bodied, smooth and concentrated with flavours of ripe plum, blackberry, raspberry and cherry. Notes of herbs, toast and spices with hint of eucalyptus on the finish. Smooth and soft tannins.
Fact Sheet
Fluid
75cl
Grape Variety
40% Aragones (Tempranillo), 30% Trincadeira, 30% Alicante Bouchet
Maturation
50% of the wine is aged in stainless steel and 50% of the wine is aged in second and third year French barrels for 9 months
Alcohol %
14.5%
Estate/Producer
Fitapreta
Country
Portugal
Region/AOC
Alentejo
Vintage
2020
Closure
Cork
Cellaring/Ageing Potential
Drinking well now, will keep for 3 to 5 years
Awards and/or Press Quotes
Awards and/or Press Quotes
Robert Parker - 90/100 Points
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
-700x700h.webp "Fitapreta Cuvee David Booth")
