After red wine fermentation completes, tanks are drained of their liquid, but what remains is a wet soppy mess of skins and seeds (and sometimes stems) that gets dumped into the press. But before it gets there, it has to be dug out of the tank. Which is where harvest interns come in. Francesca does the duty at Fitapreta Vinhos …

Shows tasty baked apple and ripe pear flavors that are fresh and juicy, with a spine of acidity. Viscous on the lemon-infused palate, with salty mineral underpinnings and a tangy finish. Drink now. 13,000 cases made, 3,500 cases imported. Source : 6ecf9eb810188337d914c67906773bfc

A wave of pure cherry, raspberry and floral flavors wash across the palate in this red, underlined by an edge of firm, integrated tannins. Offers fine balance and length. Sangiovese, Ciliegiolo and Colorino. Drink now through 2026. 10,000 cases made, 2,000 cases imported. Source : 5bc2417560179d385ee44e2b3553166d