Fitapreta A Laranja Mecanica 2020 White
€ 25.95
Honey orange color, very exuberant nose, notes of candied orange, some quince almost touches of late vintage. Full attack, super textured in the middle of the taste, greedy, but very fresh. There were 8,395 bottles produced.
Food pairing
We recommend to combine it with foie gras, duck pate, cod with cream sauce, fried sardines, grilled fish and sashimi
Grapes : Arinto, Roupeiro, Verdelho, Antão Vaz, Boal de Alicante, Trincadeira das Pratas, Fernão Pires
After the first soft pressing, the grapes are macerated for about a week, with the little juice left over (10% to 15%), then we press these masses again, the juice released is decanted cold with spontaneous fermentation, no sulphurisation until the end of fermentation. Then there is a complete, spontaneous malolactic fermentation, stabilization is done with bentonite, without any filtration.
Alcohol content
12,5 %
Store & Serve
Open 1 hour in advance to breathe. Serve at 10-11 °C .
From now to at least 7 years after harvest year to drink
92/100 - Gismondi on Wine Tasted: Nov 2021
This is Antonio Maçanita's Clockwork Orange. Arinto, Roupeiro, Verdelho, Antão Vaz, Alincante Branco, Trincadeira-das-Pratas, Fernão Pires make up the Alentejo coferment blend, from various granite-soiled vineyards and vines 15-50 years old. After the first whole bunch pressing, 10-15% of the remaining juice macerated on the skins for a week, and then was pressed again and reunited with the whole, where it native fermented. It remained in stainless on lees until it was bottled, unfiltered, the following fall. There's a lovely completeness to this orange wine, with layers of mandarin, Asian pear, quince, green apple, laced with kaffir lime and deftly textured via the skin contact and grippy granitic soils. Acidity is bright, and the finish lingers with ample salinity, encouraging ample smashability. (Treve Ring).
92/100 - Wine & Spirits
A field blend of seven local Portuguese white varieties, this “mechanical orange” is António Maçanita’s riff on a skin-contact white. He presses the grapes, leaving them with about 15 percent of the juice, then lets those grapes rest for a week before pressing them again—using only the juice from the second pressing for this wine. It ferments with ambient yeasts in stainless steel, without the addition of sulfur until fermentation is complete. Open a bottle and you’ll find that dried apricot and blond caramel are the calmer side of this wild, microbial party in a glass: tannic and volatile and a bit crazy-extreme, a radical, deeply orange wine with kombucha notes and a lot of flavor dimension. Pour it with mushroom-and-kimchi toast, or go for something meaty.