Listrão (aka Listan Blanco, Palomino Fino).
The island of Porto Santo emerged 14 million years ago in the Atlantic Ocean, being 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 they call the people from Porto Santo "Profetas", an old nickname that never made so much sense when we see these old vineyards, low growing, protected from the winds and sea air by crochet walls or skillful reed structures. This Listrão wine, is from one of these 80+ year old vines, in what is our first attempt at this unique terroir.
Conduction: Vineyards with traditional creeping conduction, close to the ground, protected from strong winds by reed beds or Crochet walls.
AGE OF VINES: Over 80 years old.
Soils: Limestone soils with sandy texture, pH>8.5.
2800 numbered bottles of 0.75L released in July 2022.
Keep at 6-8ºC to be served at 10ºC and drink at 12ºC.
The grapes were harvested by hand, on Saturday, August 22nd in Porto Santo island, chosen bucket by bucket and then loaded onto a refrigerated truck, for transport by boat to Madeira island (as it is not legal to vinify it in Porto Santo). At 1am they were pressed, whole bunches, into decanting tanks inside a refrigerated container, and three pressing fractions were separated, without any use of SO2. The next day the wines were racked off the primary lees and fermented in 228 L French oak barrels where they aged for 10 months. The wines were then blended and transported to a second winery for bottling.
Pale yellow color, intense nose, saline, mineral, notes of gunpowder and iodine. In good full attack, textured, the aromas are repeated in the retonasal. Super persistent.
An Atlantic wine from limestone soils, which asks for a pairing with sea products, such as scallops, clams, which in its preparation include hot flavors, such as semi-fatty fish already with some intensity.