Fitapreta Baga Ao Sol
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Fitapreta is António Maçanita’s estate near the ancient Roman city of Evora, located in the rolling hills of Alentejo. Since its inception in 2004, Fitapreta has pushed the boundaries of what fine winemaking can be in this region, and over the last two decades, the estate has become a benchmark for the New Portugal, earning Antonio international accolades like Winemaker of the Year, Most Unique Winemaker, and Winemaker of the Generation.
Maçanita works only with indigenous varieties and showcases his estate’s terroir through exacting work: farming organically without irrigation, harvesting by hand at night, deliberate bunch sorting in the winery, and native yeast fermentation. Through his commitment to these principles, he can craft wines that represent sunny Alentejo, but which have a balance and freshness unmatched by others in the region.
Maçanita finds equilibrium between tradition and modernity, and his constant exploration of vineyards has enabled him to show off a truly deep understanding of Alentejano terroir, present and past. Whether on his original estate vineyard or in his Chão dos Eremitas site, his wines always contain a through-line of elegance and purity. The broad assortment of wine styles available from Fitapreta is a testament to Antonio’s intellect, curiosity, playfulness, and rigorous attention to detail. Fitapreta has something for everyone!
With Baga ao Sol, António has taken the coastal grape Baga, which is known as the “Portuguese Nebbiolo,” and made it in a way that is “plein du soleil,” or full of sun. Rather than the hard tannin and bracing acidity of its normal expression, Baga ao Sol is soft, bright, and full of generous fruit. Not simply a caricature, this is a new way to look at Baga, with all of its details retained.
WHAT MAKES THIS WINE UNIQUE?
This is another example of Antonio Maçanita’s ingenuity and intellectual curiosity. He has taken a grape best known for its power and ageability (and less revered for its character in its youth), and rendered it approachable, ripe, and generous –all while still being unmistakably Baga.
2019 91 WE; 2018 91 WE, 89 WA; 2015 92 WA, 91 WE
100% Baga. Vineyards on average 30 years old. Tended in schist and rock at 350m (1148 ft) elevation.
The fresh acidity, floral notes and red fruit make Baga a perfect pair with lamb and game.
VINIFICATION AND AGING:
Small plots of vines growing on sub-zones of infertile rocky schist soils, which naturally produce low yields of concentrated healthy fruit characterized by deep aromatic intensity. After prolonged monitoring, the bunches are selectively handpicked into small boxes at the peak of tannin ripeness. All bunches entering the winery are passed over a sorting table and subjected to intensive quality control. The grapes are gently crushed and moved by gravity into temperature regulated vats. Both alcoholic and malolactic fermentation occur naturally with no inoculation.
LOCATION, SOIL, CLIMATE:
The Alentejo is a large region in southeastern central Portugal, which is one of the agricultural centers of the country. The climate is Atlantic-Mediterranean, with significant diurnal-nocturnal temperature differences. This temperature range produces fruit with a natural combination of maturity and freshness. The Alentejo sees 3,000 hours of annual sunshine and 600mm of annual rainfall, less than 15% of which falls during the growing season. These vineyards are planted to rocky schist at 300-400m elevation asl.
Deep ruby-garnet. On the nose, telltale aromas of sour cherry, leather, purple and red flowers, and leather – classic Baga. On the palate, bursting with generous, fresh red fruit – cranberry, sour cherry, and strawberries – comingled with floral notes, a savory rear palate, and a persistent beam of minerality. Fresh, juicy, and ripe without being cloying, and dangerously easy to drink.
1 lbs (.47 kg)