Free Shipping to Continental Portugal from 6 bottles and up.
Listrão (aka Listan Blanco, Palomino Fino) and Caracol.
The island of Porto Santo emerged 14 million years ago in the Atlantic Ocean and is geologically one of the oldest islands in the Portuguese archipelagos. It was also the first to be discovered by Zarco in 1418. The ancients say that it was here that they came to pick the ripest grapes to make the egg that made these islands famous. Today there are less than 14 hectares left, cultivated by a handful of hardy people. On the neighboring island, they call the Porto Santenses "Prophets", an old nickname that has never made so much sense when you see these old vines, with their creeping vineyards, protected from the winds and sea air by crocheted walls or skillful reed structures.
The "vinho da corda" was one of the ways in which "liqueurs" were prepared before the arrival of brandy in the mid-17th century. The vines, once planted closer to the sea, were able to reach other degrees of ripeness, allowing for a naturally concentrated must. The technique consisted of first separating the flor wine, which was clearer and fresher, and then, from the last pressing, removing the "vinho da corda" with a more golden and loaded appearance, so fashionable at the time. This Vinho da Corda comes from the sunny vineyards of Porto Santo and shows the island's potential for these rich, authentic and naturally oxidative wines
Vineyard management: Traditional creeping vineyards, close to the ground and protected from strong winds by reed beds or crochet walls.
Vineyard age: 40 to 80 years.
Soils: Limestone soils with a sandy loam texture and pH>8.5.
The grapes were harvested by hand on the island of Porto Santo. Tight selection in the vineyard, with some vines being harvested more than once, picking the ripest first and the rest in a second harvest. Direct pressing of the whole bunch into settling tanks, with three fractions being separated, without any use of SO2 until the end of fermentation, in order to allow pre-oxidation of the must and fuller spontaneous fermentation. From the last fraction of the press, the "Corda must" was transferred to Pipo velho for Porto Santo wine.
Golden yellow color, almost copper, very intense nose, caramelized salt, somewhere between a Madeira wine and a Jerez, unique and singular, with ferric, iodized and intense notes. On the palate, very full-bodied, super concentrated and very persistent.
1340 numbered 0.75L bottles released in September 2023.
Rich and spicy dishes, such as octopus stew and stewed fish.
Store at 6-8ºC to be served at 10ºC and drunk at 14ºC.