FitaPreta Arinto das Indigenas do Morgado 2022

Tasting Notes
Straw yellow color, intense nose with notes of linden and iodine. On the palate, it is textured and rustic, like something only nature can create. A wine with some concentration, aromatic intensity, and tertiary notes. It pairs well with more elaborate fish dishes like baked fish, stews, or simpler white meat dishes.

Concept
In 2010, we started our first experiment with indigenous yeast for white wine. Today, 12 years later, all our wines are produced using indigenous yeast. But which indigenous yeast? Those from the cellar? Or from the vineyard? In this wine, we tested only the yeast from the Morgado de Oliveira vineyard. We made a “foot of the tank” (starter) in the vineyard, multiplying only the yeast from the vineyard, and inoculated the barrels directly with these yeasts. The result? Our Arinto, made with indigenous yeast from Morgado.

Morgado de Oliveira Vineyard
Year of vineyard planting: 2017
Altitude: 307-314 m
Location: Paço do Morgado de Oliveira
History: The lands of Morgado de Oliveira are blessed with water, as the aqueduct of Água da Prata is fed by wells from this property, purchased by King João II from Morgado de Oliveira at the end of the 15th century. The vineyard existed here before the establishment of the Morgado in 1306, and according to several authors, it is the oldest known vineyard area in Évora.

Soils
Residual granitoid soils of the tonalite type, sandy loam.

Vinification
Manual night harvest, sorting table, direct pressing without crushing and without sulfites until the end of fermentation. Cold decanting for about 12 hours, without additives. Fermentation takes place in barrels without any temperature control, using a “foot of the tank” starter from the indigenous yeast of the Morgado de Oliveira vineyard.

Aging
15 months on fine lees.