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Caracol is one of the traditional grape varieties of Porto Santo Island. There are several stories and myths about its potential origin, such as that it was brought and planted by a certain Mr. Caracol. However, the scientific literature seems to relate this variety to the Canarian "Cédres" variety and it seems to have a very close genetic relationship with the Listrão, and may eventually be a descendant of it. The little reliable information we have is that it has existed in Porto Santo for longer than we can remember.
Fazendas da Areia refers to the plots where our best grapes from this harvest come from, "Fazenda" being the term used locally to denote place, small property, farm. "Sand" the type of soil existing in these farms, limestone sandstones resulting from accumulation over millions of years.
The Island of Porto Santo
The island of Porto Santo emerged 14 million years ago in the Atlantic Ocean, and is geologically one of the oldest islands of the Portuguese archipelagos. It was also the first to be discovered by Zarco in 1418. The ancients say that it was here that the most ripe grapes were gathered to make the wine that made these islands famous. Today less than 14 hectares remain, cultivated by a handful of hardy people. On the neighboring island, the people of Porto Santo are called "Profetas" (prophets), an old nickname that never made more sense when you see these old, low-growing vineyards, protected from the wind and sea by crochet walls or skillful reed structures.
Grape variety: Caracol.
Conduction: Vineyards with traditional low conduction, close to the ground, protected from strong winds by cane or crochet walls.
AGE OF VINES: 40-80 years.
Soil: Chalky soils with sandy texture, pH>8.5
The grapes were hand picked on Saturday August 14th on the island of Porto Santo and loaded onto a refrigerated truck for transport by boat to Madeira (as it is not legal to vinify grapes on Porto Santo). At 11:00 in the evening they were sorted on a sorting table and pressed as whole bunches, for decantation deposits inside a refrigerated container, being separated into three pressing fractions, without any use of SO2 (sulfites). The first and second pressing fraction were put to fermentation in used 228 L French oak barrels, where they were aged for 10 months.
1,200 numbered bottles of 0.75L released in July 2022.
Open pale yellow color. Intense nose, fresh, floral notes, combined with iodine and gunpowder profiles. Fresh attack, crisp and with great freshness and acidity.
Excellent for fresh dishes, ceviches, carpaccio, oysters, clams, leaner grilled fish.
Keep at 6-8ºC to drink at 10ºC.