VINHO REGIONAL ALENTEJANO - Fitapretafitapreta.com/.../2015/08/TALHA_WHITE_2013_ENG-web.pdf ·...
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BRANCO DA TALHA WHITE - 2013 VINHO REGIONAL ALENTEJANO FACT SHEET Grape varieties: Roupeiro (70%), Antão Vaz (30%). Concept: The name Branco da 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 wine- making techniques of the south of Portugal. This gives considerable added dimension to the grape-derived aromas and flavors of the Alentejo. Wine Style: Distinctive, mineral, complex and fresh Tasting Notes: A distinctive white that is part expression of the fruit and the freshness of the best local grape varieties combined with a secondary dimension of earthy minerality with an almost chemical edge. The texture of the mouth-feel is supported by the tension of the acidity. Production: 1,358 bottles (0.75L) released in February 2015. In the Vineyard: The ripening months in Southern Portugal’s Alentejo region are hot and dry with cold nights. The vines grow on infertile rocky schist soils naturally producing low yields of concentrated fruit. Grape quality is assured by restricting yieldto below 7000kg/ha and employing careful canopy management practices. At harvest the grapes are selectively hand-picked into 20Kg boxes at their peak of maturity. In the Winery: 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. Alcohol: 13,5%Vol. Food matching: Store at 6-8ºC to be served at 10ºC. Fresh, with good acidity and texture, its earthy notes enable it to combine well with lighter dishes that feature mushrooms or root vegetables such as beetroot. Denomination: Vinho Regional Alentejano. Winemaking: António Maçanita Fita Preta Vinhos, Lda. Tapada da Ajuda n.º 84 1- D Inovisa - I.S.A. 1349-017 Lisboa - Portugal Phonel: +351 213 147 297 | Fax: +351 213 643 018 | Mobile: + 351 918 051 326 [email protected] | www.fitapreta.com
Transcript of VINHO REGIONAL ALENTEJANO - Fitapretafitapreta.com/.../2015/08/TALHA_WHITE_2013_ENG-web.pdf ·...
BRANCO DA TALHA WHITE - 2013VINHO REGIONAL ALENTEJANO
FACT SHEET
Grape varieties: Roupeiro (70%), Antão Vaz (30%).
Concept: The name Branco da 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 wine-making techniques of the south of Portugal. This gives considerable added dimension to the grape-derived aromas and flavors of the Alentejo.
Wine Style: Distinctive, mineral, complex and fresh
Tasting Notes: A distinctive white that is part expression of the fruit and the freshness of the best local grape varieties combined with a secondary dimension of earthy minerality with an almost chemical edge. The texture of the mouth-feel is supported by the tension of the acidity.
Production: 1,358 bottles (0.75L) released in February 2015.
In the Vineyard: The ripening months in Southern Portugal’s Alentejo region are hot and dry with cold nights. The vines grow on infertile rocky schist soils naturally producing low yields of concentrated fruit. Grape quality is assured by restricting yieldto below 7000kg/ha and employing careful canopy management practices. At harvest the grapes are selectively hand-picked into 20Kg boxes at their peak of maturity.
In the Winery: 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.
Alcohol: 13,5%Vol.
Food matching: Store at 6-8ºC to be served at 10ºC. Fresh, with good acidity and texture, its earthy notes enable it to combine well with lighter dishes that feature mushrooms or root vegetables such as beetroot.
Denomination: Vinho Regional Alentejano.
Winemaking: António Maçanita
Fita Preta Vinhos, Lda.Tapada da Ajuda n.º 84 1- D Inovisa - I.S.A.
1349-017 Lisboa - PortugalPhonel: +351 213 147 297 | Fax: +351 213 643 018 | Mobile: + 351 918 051 326
[email protected] | www.fitapreta.com
