Grapes: 70% Roupeiro, 30% Anatão Vaz
Regions: Portugal> Alentejo.
Notes: Aged in Amphora, Natural Wine (Raw). Vegan-Friendly (clay fining).
Description: The winemaker Antonio Macanita returned home to his native Portugal after winemaking stints in Napa, Australia and France, most notably Ch. Lynch Bages. Fitapreta Branco da Talha is spontaneously fermented with indigenous yeasts using whole clusters. It is then racked into a 1000L amphora vats (only juice, no skins) to ferment.
On the nose, powerful earth, mineral and honey notes lead the way for focused aromas of green apple, lemon, and unripe mango. On the palate, broad and weighty. Earthy, flinty mineral notes lead the way again here, with high-toned, Chablis-like orchard and stone fruit in the mid palate. The schist shows through on the finish, lending an interesting juxtaposition of finesse with the weight.