Fita Preta Branco de Talha 2020

Wine based on the ancient methodology of Talha, in search of complexity and regional identity (although it is a contradiction with current oenology), using simultaneously the crushing/pressing techniques that we advocate.

Grape Varieties: Roupeiro (70%) and Antão Vaz (30%).

Tasting Note: A different white, marked by the carving, based first on the fruit and freshness of the grape varieties, with a second dimension dominated by the earthy, almost chemical notes of the carving. In the mouth, some texture, always supported by tension and acidity.

Vinification: Very selective manual harvest in 20kg boxes. Boxes were placed directly into the press without crushing. The must, after decanting, was placed in a 1000 liter jar with the inscribed date 1946. Fermentation then took place in a jar, in a cold room at 14ºC for about 28 days. The wine was decanted and stabilized with bentonite and stabilized by cold.

Food Pairing: Combines with fresh salads, pasta, fish that reinforce earthy notes such as mushrooms, beetroot, truffle and fresh citrus notes.

Storage and Service: Keep at 6-8ºC to be served at 10ºC to drink at 12ºC.

Winemakers: António Maçanita, Sandra Sárria.