Fitapreta O Tinto do Pote de Barro NV Red
⚡︎ 42,217€ 28.69
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ProducerFitapreta Vinhos
RegionAlentejo
GrapesTrincadeira, Aragonez and Castelão (field blend)
Ageing90 days in clay amphorae (talha)
FarmingOrganic, dry-farmed
| Producer | Fitapreta Vinhos |
| Region | Alentejo |
| Grapes | Trincadeira, Aragonez and Castelão (field blend) |
| Ageing | 90 days in clay amphorae (talha) |
| Farming | Organic, dry-farmed |
| Alcohol | 13,5%vol |
| Serving | 16-18°C |
| Scores | 91/100 Wine-Searcher 91/100 Wine Enthusiast 4.2/5 Vivino |
The Alentejo as it once was: red fruit, black pepper and leather, aged in clay amphorae.
Tasting note
Medium-deep ruby. The nose brings red fruit, black pepper, leather and that classic cigar-box scent. The palate is taut and fresh, textured and firmly tannic – the Alentejo as it once was.
The story
The label shows the clay pot standing in the corner as if punished: the official board refused to let the wine be called “vinho de Talha”, or even “Alentejano”, because of its unusual style.
The grapes come from a mixed, roughly 40-year-old vineyard, organic and dry-farmed. The wine follows the old talha method and spends 90 days in clay amphorae.
Food pairing
Slow-cooked dishes such as pork cheeks, braised beef or a hearty lamb stew. Also good with grilled red meat and mature cheeses.
The producer
Fitapreta is António Maçanita’s Alentejo estate near Évora. Certified organic, dry-farmed and built around native grapes, it has made him one of Portugal’s most inventive winemakers.
The estate lies 10 km from Évora at the Paço do Morgado de Oliveira, a medieval manor founded in 1306. Beside the palace stands a modern winery, completed in 2017 and clad entirely in Alentejo cork.
Critics & Awards
91/100 Wine-Searcher | average of 6 critic scores (all releases)
91/100 Wine Enthusiast | Roger Voss | Tasted: Jul 2022 (2019 release)
Describes a rich, spicy old-vine blend with concentrated blackberry and a juicy texture softened by the amphorae.
4.2/5 Vivino | 642 ratings (all releases)
Drinkers mention plum and red fruit, a mineral, clay-like touch, good acidity and depth – best with food, lightly chilled.
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