COLOUR
Orange
TYPE
Still
VINTAGE
NV
GRAPE
Arinto, Roupeiro, Verdelho, Alicante Branco, Trincadeira-das-Pratas, Fernão Pires, Rabo de Ovelha
PRODUCER
António Maçanita
REGION
Alentejo
CHARACTERISTICS
Body
Medium - Full
Sweetness
Dry
Acidity
Medium - High
Finish
Long
Intensity
Pronounced
Tannins
Medium
AROMAS & FLAVOURS
ABOUT THIS WINE
A Laranja Mecânica is a groundbreaking skin-contact white wine crafted by the visionary Portuguese winemaker António Maçanita under his Fitapreta estate in the Alentejo region. Sourced from old, sustainably dry-farmed vineyards near the historic Roman city of Évora, this wine represents a modern revival of traditional Portuguese skin-maceration techniques. Maçanita, known for pushing boundaries and championing indigenous grape varieties, utilizes a co-fermented field blend of local grapes grown on rocky granitic soils. The name, translating to 'The Clockwork Orange,' is a clever nod to both the wine's striking amber hue and the unique mechanical pressing process used to extract its rich, structured character.
ALCOHOL
12.5%
AVG. PRICE
€22
STYLE
Classic
SULPHITES
YES
When to drink
Now or Later
Ideal temperature
10-12°C
INTERESTING FACTS
Fact 01
The wine's name is a play on the mechanical pressure used in its unique double-pressing process.
Fact 02
It is made from a co-fermented field blend of up to seven indigenous Portuguese grape varieties from old vines.
Fact 03
The grapes are sustainably dry-farmed on rocky granitic soils near the ancient Roman city of Évora.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking process for A Laranja Mecânica is highly innovative and precise. Grapes undergo a very gentle first whole-bunch pressing, which is intentionally incomplete, leaving approximately 10% to 15% of the juice inside the berries. These partially pressed whole bunches are then left to macerate on their skins for seven days. Following this skin-contact period, a second, more intensive mechanical pressing is performed to extract a highly concentrated, phenolic-rich juice. This juice undergoes spontaneous fermentation with native yeasts in stainless steel tanks, with absolutely no sulfur dioxide added until the fermentation is complete. The wine also undergoes 100% spontaneous malolactic fermentation, adding texture and complexity before bottling.
