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Listrão (aka Listan Blanco, Palomino Fino).
The "Vinho da Corda" was one of the ways that the "licorosos" were prepared before the arrival of fortification in the mid-seventeenth century. The vines, previously planted closer to the sea, were able to reach other degrees of ripeness, the grapes were almost pressed, allowing a must naturally strong in alcohol. The technique consisted in crushing these grapes in a press, where the first clearer and fresher wine was called "a Flor", but it was from the last pressing of the wine called "vinho da corda" that the must was squeezed with more flavor and a more golden and loaded appearance, so fashionable at the time. This "vinho da corda" comes from one of those sunny Porto Santo vineyards and shows the potential of this island for these rich, naturally oxidative wines.
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 we see these old, low-growing vineyards, protected from the wind and sea by crochet walls or skillful reed structures.
Conduction: Vineyards with traditional low conduction, close to the ground, protected from strong winds by reed or crochet walls.
AGE OF VINES: Over 80 years.
Soils: Limestone soils with sandy texture, pH>8.5.
The grapes were harvested by hand on Saturday, August 14, on the island of Porto Santo, chosen bucket by bucket and then loaded onto a refrigerated truck for transport by boat to Madeira (as it is not legal to vinify them on Porto Santo). At 11:00 a.m. they were pressed, in whole bunches, into decantation tanks inside a refrigerated container, and three pressing fractions were separated, without any use of SO2. From the last fraction of the pressing "the Corda must" , was transferred to old wine pipos to ferment and age for 18 months.
Golden yellow color, almost copper, very intense nose, caramelized salt, somewhere between a Madeira and a Jerez, unique and singular, with ironic, iodized and intense notes. In the mouth very full-bodied, full, super concentration and persistence.
1233 numbered bottles of 0.75L released in March 2023.
Rich and spicy dishes, such as octopus stew, stew.
Keep at 6-8ºC to be served at 10ºC and drink at 14ºC.