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At Fitapreta the production of red wine follows the same ideology as all our wine production, a non-interventionist stance, respectful of the terroir and history with a strong focus on the future and on what is yet to be discovered. A symbiosis between what has already been done and gone down in history and what is yet to be discovered in this vast world of red winemaking.


Red Winemaking Process

The red winemaking process at Fitapreta encompasses several stages:

  1. Grape selection;
  2. Destemming and crushing of the grapes;
  3. Spontaneous fermentation;
  4. Maceration;
  5. Maturinga.

The red winemaking process seeks to respect all the terroir and history of the Alentejo, A Touriga Vai Nua, which seeks to show Touriga Nacional in its purest form, is only aged in stainless steel so that its aromatic component is not altered by wood and also aged for only 6 months so that all the primary aromatics are maintained.

The red winemaking process has its general guide lines, however, each red wine has its own soul and, therefore, its creation process is not the same.


Sorting Table

Hand-sorting the grapes is one of the most important stages in the red wine production process. At Fitapreta, winemakers and winegrowers are equal partners in winemaking. High quality wine is only possible from human intervention with nature in three phases: creation, transformation and conservation of the grape that begins in the vineyard and ends when a bottle of wine is opened.

he first stage in the winery is the choice of grapes, at this stage, on a sorting table the winery and the winemakers have to select the grapes that are in perfect conditions of ripeness and sanity and exclude the grapes that do not meet the quality criteria for Fitapreta red wines.


Smooth Crush

De-stemming and smooth crushing of the grapes is nothing more than the separation of the stalk and then crushing the grapes in a fermentation tank. The aim of de-stemming and smooth crushing is to release the grape juice without tearing the skin of the grape, which may give off unwanted vegetal flavours and also for slower extraction of color and tannins.

The skill lies in defining the ideal speed and pressure of the destemmer, which varies according to each batch of grapes.

 The red varieties do not all have the same berry size and crush resistance. So for each grape the system has to be regulated so that the destemming and smooth crushing is just right for each variety, creating red wines that are an expression of fruit and their terroir.


Gravity Flow

For us, gravity flow is the correct way to move the masses (grape skins, pips and pulp), mechanical pumping of must is not allowed!!! To avoid bruising or tearing the very fragile skins only gravity is used and never pumps at Fitapreta. The use of mass pumps instead of gravity flow promotes the extraction of undesirable aromas and green phenolic compounds. The crushed grapes are transferred to the fermentation tank by a conveyor belt.


Spontaneous Fermentation

In the spontaneous fermentation of red wines, the indigenous yeast population initiates spontaneous fermentation. The lack of control at this stage is the most risky part of natural fermentation. In artificial fermentation, the terrain is safer, guaranteeing the growth and development of the yeasts. However, the prize of a natural fermentation is wines with greater aromatic complexity. The natural fermentation temperature never exceeds 27 ºC and remontage is carried out so as to maximise air contact and increase colour stability in the red wine.


Cold Soaking

During and after fermentation cold soaking is initiated. The post-fermentation maceration or cuivason is considered to be an essential winemaking tools at Fitapreta Vinhos, as it allows for a more prolonged extraction of tannins. Daily tasting determines the duration of the maceration time.



The presses are the result of the gentle pressing of the masses. Pressing is an important step in the red winemaking. The wine from pressing is called press wine. The pressing process is relatively simple: press the skins and extract all the elements that can contribute positively to the palate of the finished red wine, without extracting herbaceous and bitter components.


Barrel Selection

The barrel selection begins with the choice of the best type of wood for the red wine in question. There are different types of oak that are used in making red wines: French oak, American oak, Eastern oak and Portuguese oak. In the case of Fitapreta red wines, French oak is mainly used but there is also Portuguese oak. The barrel selection varies according to: forest, wood grain, type of charring and volume of the barrel.

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