Fitapreta Branco
75cl
/
12.5% Vol
Fitapreta Branco is a project to revive the old Alentejo white wines. Produced with indigenous varieties from small plots and made with minimal intervention, it expresses the purity of the region. With intense aromatic notes of citrus and beautiful minerality, it is well balanced and refreshing with long lingering citrus on the finish. Excellent accompaniment to grilled chicken, seafood, and pasta.
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Fitapreta Branco
€20.00
Ex Tax: €16.26
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Product Details
Tasting Notes from Celtic Whiskey Shop and Wines on the Green
Nose
Intense and aromatic with notes of lemon, lime, apple and flinty notes
Palate
Fresh with a nice mineral edge, flavours of citrus and apple, a crisp and persistent fruit finish
Colour
Pale lemon yellow
Fact Sheet
Fluid
75cl
Grape Variety
Field blend of Roupeiro, Rabo de Ovelha, Arinto, Tamarez, and Alicante branco
Maturation
Fermentation with indigenous yeasts in stainless steel, then ageing in stainless steel tanks for 6 months.
Alcohol %
12.5%
Style
Dry and fresh white wine
Estate/Producer
Fitapreta, Antonio Maçanita
Country
Portugal
Region/AOC
Alentejo
Vintage
2020
Closure
Cork
Cellaring/Ageing Potential
Very nice to drink now, can keep for 3 to 5 years
Food Matching
Food Matching
Perfect with grilled fish, seafood and salads or pasta. Serve chilled at 10ºC.
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
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