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Fitapreta Vinhos L.da Morgado de Oliveira

Estrada MS27, km10 Nossa Senhora da Graça do Divor, 7000-016 Évora
Portugal
Telephone +351 21 358245
Fax +351 21 3643018
info@fitapreta.com

This company is co-exhibitor of
CVRA - Comissao Vitivinicola Regional Alentejana

Hall map

ProWein 2020 hall map (Hall 10): stand E06

Fairground map

ProWein 2020 fairground map: Hall 10

Our range of products

Our products

Product category: wines from Alentejo

A TOURIGA VAI NUA 2018

VARIETIES: 100% Touriga Nacional

YEAR: 2018

IDENTITY: Queen of all Portuguese grapes, Touriga Nacional is known for its floral aromas. This true identity is fragile and fades slowly away with time and oak ageing. This trial captures its pire young version, rare to the general public. come from schist soils and the fermentation was spontaneous. It is the Touriga Naked (nua)? Yes! But you will find that it has never been so well dressed.

ALCOHOL: 14,5%

DENOMINATION: Vinho Regional Alentejano

VITICULTURE: All our grapes come from the highest quality vineyards of the Alentejo region, south of Portugal. The agriculture is sustainable, the production is controlled and quality is improved by removing secondary branches and pruning bunches. The vineyards are grown on very poor soil of schist or granite origin, naturally producing very concentrated grapes. The aromatic profile is further enhanced by cultural practices such as defoliation, dawning and weeding of green curls.

VINIFICATION: All bunches entering the winery are passed over a sorting table and subjec- ted to intensive quality control.The grapes are gently crushed and moved by gravity into temperature regulated vats. Both alcoholic and malolactic fermenta- tion occur naturally with no inoculation.

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Product category: wines from Alentejo

A TRINCADEIRA NÃO É TÃO PRETA 2018

VARIETIES: 100% Trincadeira

YEAR: 2018

IDENTITY: Trincadeira preta (sin. Tinta Amarela) is a local grape varietal, with likely origin in south of Portugal. Out of fashion, unloved, it still represents the 2nd biggest planted area in the region. Thin skinned, fragile, when it rains, it tends to burst and rot, when it is too hot, it tends to raisen. Being very hard to find the right picking time. This “Trincadeira is not that black” was picked at the possible moment, and vinified with minium interventon to show all of its pure potential. The result? A fresh breeze from the past that has been lost, but actually has ben here all the time.

ALCOHOL: 14,0%

DENOMINATION: Vinho Regional Alentejano

VITICULTURE: All our grapes come from the highest quality vineyards of the Alentejo region, south of Portugal. The agriculture is sustainable, the production is controlled and quality is improved by removing secondary branches and pruning bunches. The vineyards are grown on very poor soil of schist or granite origin, naturally producing very concentrated grapes. The aromatic profile is further enhanced by cultural practices such as defoliation, dawning and weeding of green curls.

VINIFICATION: The grapes are selectively hand-picked into small boxes of 40kg, then hand sorted, mushed and moved to tanks without the use of pumps. Minimum intervention vinification.

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Product category: wines from Alentejo

BAGA A 1/2 SOL 2017

VARIETIES: 100% Baga - Alentejana

YEAR: 2017

IDENTITY: Charismatic and famous for its freshness and rusticity the grape Baga is both the symbol of a style of wine and of an entire wine region. This "Baga" continues to test the grape further south, but now with an anticipation of 15 days of harvest, followed by a 24 month ageing in old casks to calm it’s vigor. The result? A fresher, refined, “sous-bois” Baga... without ever losing its southern character.

ALCOHOL: 14,0%

DENOMINATION: Vinho Regional Alentejano

VITICULTURE: All our grapes come from the highest quality vineyards of the Alentejo region, south of Portugal. The agriculture is sustainable, the production is controlled and quality is improved by removing secondary branches and pruning bunches. The vineyards are grown on very poor soil of schist or granite origin, naturally producing very concentrated grapes. The aromatic profile is further enhanced by cultural practices such as defoliation, dawning and weeding of green curls.

VINIFICATION: 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.

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Product category: wines from Alentejo

BRANCO DE INDÍGENAS 2018

VARIETIES: 80% Arinto and 20% Verdelho

YEAR: 2018

IDENTITY: Wines are made when yeasts trans- form the sugars present in grape juice into alcohol. Cultured yeasts have become ever more refined and selected, continuously improving, with clean, specific aromas, giving wine- makers a greater level of control. Combined with temperaure control, this has permitted a significant increase in the quality of white wines over recent years. Branco de Indígenas uses neither cultured yeasts nor temperature control. Fermentation takes place in 225L oak barrels, and is triggered by indigenous, wild yeasts which occur naturally in the vineyards, winery, and surrounding air.The result is a full bodied white, that mingles pure fruit with a natural odd aroma, that in the end makes sense, resulting in a wine with soul possible only to things shaped by nature.

ALCOHOL: 13,5%

DENOMINATION: Vinho Regional Alentejano

VITICULTURE: All our grapes come from the highest quality vineyards of the Alentejo region, south of Portugal. The agriculture is sustainable, the production is controlled and quality is improved by removing secondary branches and pruning bunches. The vineyards are grown on very poor soil of schist or granite origin, naturally producing very concentrated grapes. The aromatic profile is further enhanced by cultural practices such as defoliation, dawning and weeding of green curls.

VINIFICATION: Hand-harvesting into 20 kg boxes, whole buch pressing, cold settling for 24h, racking into 225L barrels, where the juice fermented spontaneusly with no temperature control.

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Product category: wines from Alentejo

BRANCO DE PÓLVORA 2015

VARIETIES: Grape Varietal: 80% Verdelho e 20% Arinto

YEAR: 2015

IDENTITY: Gastronomic oaked white wine that results from the best grapes and french oak barrels.

ALCOHOL: 13,5%

DENOMINATION: Vinho Regional Alentejano

VITICULTURE: All our grapes come from the highest quality vineyards of the Alentejo region, south of Portugal. The agriculture is sustainable, the production is controlled and quality is improved by removing secondary branches and pruning bunches. The vineyards are grown on very poor soil of schist or granite origin, naturally producing very concentrated grapes. The aromatic profile is further enhanced by cultural practices such as defoliation, dawning and weeding of green curls.

VINIFICATION: All bunches are inspected for quality on a sorting table before they are gently whole-cluster pressed at low temperature. Suspended solids are allowed to settle naturally before fermenting 100% of the juice at 12ºC in 50% new French oak barrels. Malolactic fermentation is permitted in 10% of barrels. Ageing for 12 months, 100% in barrel with regime of frequent lees stirring.

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Product category: wines from Alentejo

BRANCO DE TALHA 2018

VARIETIES: Roupeiro (70%) and Antão Vaz (30%)

YEAR: 2018

IDENTITY: The name Branco de Talha means “white from the amphora” and is a wine of origin, place and terroir produced by fermenting traditional grape varieties in a large clay amphora traditional to the artisanal winemaking techniques of the south of Portugal. This gives considerable added dimension to the grape-derived aromas and flavors of the Alentejo.

ALCOHOL: 12,5%

DENOMINATION: Vinho Regional Alentejano

VITICULTURE: All our grapes come from the highest quality vineyards of the Alentejo region, south of Portugal. The agriculture is sustainable, the production is controlled and quality is improved by removing secondary branches and pruning bunches. The vineyards are grown on very poor soil of schist or granite origin, naturally producing very concentrated grapes. The aromatic profile is further enhanced by cultural practices such as defoliation, dawning and weeding of green curls.

VINIFICATION: All bunches were whole-cluster pressed. Suspended solids were allowed to settle naturally before the clear must is racked into an amphora of 1000 liters (dated 1946). The fermentation occurred in a cold room at 14ºC. After 28 days the wine was transferred to stainless steel tank. Prior to bottling the wine was fined with bentonite and cold stabilized.

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Product category: wines from Alentejo

BRANCO DE TINTAS 2010

VARIETIES: Castelão

YEAR: 2010

IDENTITY: The second edition of BRANCO DE TINTAS is a Portuguese white wine produced only from one local red skinned grape variety Castelão, handharvested from top quality vineyards from the southern Alentejo region. A clear juice is obtained by gently pressing the red grapes (in the same method used for producing white sparkling wines from black grapes) Totally barrel fermented and matured for 12 months in the same French oak barrels, the result is richy textured, intense and complex...simply stunning!

ALCOHOL: 13,5%

DENOMINATION: Vinho Regional Alentejano

VITICULTURE: Sustainable production methods are used. Grapes are hand-picked for small 20kg crates at the peak of maturation. The fruit is selected from the vineyard and re-selected in the cellar at a sorting table.

VINIFICATION: Grapes are whole cluster pressed at 10ºC, and the juice allowed to settle naturally before fermenting at 12ºC in 2nd and 3rd year oak barrels of 225L. Ageing of 12 months in barrel with weekly lees stirring.

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Product category: wines from Alentejo

FITAPRETA ROSÉ CUVÉE Nº3

VARIETIES: Castelão (Periquita), Trincadeira (Tinta Amarela), Aragonez (Tempranillo)
IDENTITY: A “non vintage” Rosé that blends the youth and freshness of the youngest vintages with the complexity of lees ageing, that only older vintages can give. It is refined and complex, without ever loosing the simplicity and fresh- ness that makes a great Rosé.

ALCOHOL: 12,5%

DENOMINATION: Vinho Regional Alentejano

VITICULTURE: All our grapes come from the highest quality vineyards of the Alentejo region, south of Portugal. The agriculture is sustainable, the production is controlled and quality is improved by removing secondary branches and pruning bunches. The vineyards are grown on very poor soil of schist or granite origin, naturally producing very concentrated grapes. The aromatic profile is further enhanced by cultural practices such as defoliation, dawning and weeding of green curls.

VINIFICATION: All bunches are inspected for quality on a sorting table. 55% drained juice and 45% whole bunch pressing.

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Product category: wines from Alentejo

O TINTO DO POTE DE BARRO 2017

VARIETIES: 35 year old field blend

YEAR: 2017

IDENTITY: It can’t be called Talha because the comission doesn’t let it and it can’t be regional because the comission doesn’t like it. Our rehersal stays like this, in the corner of the room, reduced to a worthy and humble Pote de Barro, well like Wine itself.

ALCOHOL: 12,5%

DENOMINATION: Vinho Regional Alentejano

VITICULTURE: All our grapes come from the highest quality vineyards of the Alentejo region, south of Portugal. The agriculture is sustainable, the production is controlled and quality is improved by removing secondary branches and pruning bunches. The vineyards are grown on very poor soil of schist or granite origin, naturally producing very concentrated grapes. The aromatic profile is further enhanced by cultural practices such as defoliation, dawning and weeding of green curls.

VINIFICATION: Clay pot fermented, aged for 30 days in amphora.

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Product category: wines from Alentejo

TINTO DE CASTELÃO 2016

VARIETIES: Castelão 100%

YEAR: 2016

IDENTITY: Castelão (sin. Periquita) is a local light coloured grape varietal that has fallen out of fashion in this era of big concen- trated reds. Studies show that Castelão originated from this region, where it still remains the 3rd most planted varietal. Although, its current role in the local wines tend to be secondary. The local ancients say that Castelão’s talent lies in its ageing capacity and not on its concentration, “that it needs time”. So, with this quest in mind we have given this “Tinto de Castelão” time. Time to macerate (30 days), time to barrel age (12 months), time to bottle age (12 months) and time to be itself. Itself in its fragile colour, elegant body and persistant tannins. The outcome? A nostalgic smile of tasting something from the past.

ALCOHOL: 14,5%

DENOMINATION: Vinho Regional Alentejano

VITICULTURE: All our grapes come from the highest quality vineyards of the Alentejo region, south of Portugal. The agriculture is sustainable, the production is controlled and quality is improved by removing secondary branches and pruning bunches. The vineyards are grown on very poor soil of schist or granite origin, naturally producing very concentrated grapes. The aromatic profile is further enhanced by cultural practices such as defoliation, dawning and weeding of green curls.

VINIFICATION: After sorting and crushing the grapes are conveyed by gravity into small vats and fermented by only indigenous yeast at 27oC. Post fermentation maceration lasts for 30 days.

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