Textured, spicy, herbal - this is an orange wine in more than just colour - it delivers buckets full of flavour too! Quince, satsuma, a scented squeeze of peel and a hint of something herbal, almost rosemary. But what we love most is that deliciously textured palate - just the right amount of grip and lick of acidity for balance. Orange wine is the best of both worlds – the delicacy of white wine, but with some texture and grip so it can take on stronger foods. It works well with charcuterie, strong cheese and olives, as well as autumnal foods, like squash, mushrooms and roasted meats like pork or pheasant.
Winemaker of the Year' 2018, 'Singularity Award' 2018, 'Revelation Producer' 2017, Wine Project of the Year 2016 - it's safe to say that Antonio Macanita's mantlepiece is under some strain. But despite the high achievements and fancy awards, there's a devil-may-care adventurousness to António Maçanita which really puts us in mind of the likes of Pieter Walser or Swartland revolutionaries Adi Badenhorst and Eben Sadie in South Africa (funnily enough, Alentejo, where Antonio makes his Fitapreta wines, has been compared to Swartland - in that it was traditionally dominated by co-operatives but recently we’ve seen an influx of small growers with old plots making really interesting and exciting wines). Like the Saffers, Antonio has sought to challenge wine lovers' expectations and make great new wines from often largely forgotten territories. He also surfs. He learned his trade at some of the world's top wineries - Rudd in Napa, D’Arenberg in Australia and Lynch-Bages in Bordeaux - before blazing a trail all over Portugal - from Douro to Alentejo to the Azores Islands. In addition to his own multi-region company, he also consults for 13 other wineries.