Weingut über:
Listrão dos Profetas Vinho da Corda
-- Weingut: The island of Porto Santo emerged 14 million years ago in the Atlantic Ocean, being geolo- gically one of the oldest islands in the Portu- guese archipelagos. It was also the first to be discovered by Zarco in 1418. The ancients say it was here that the rippest grapes were harvested for the wine that made these islands famous. Today there are less than 14 hectars left, farmed by a group of resistants. In the neighbour island the people of Porto Santo are known as “Prophets”, an ancient nickname that has never made more sense when you see these old vineyards planted by the sea, close to the ground, protected from the ocean and the wind by “crochet” rock walls or by ingenious cane structures. The 'vinho da corda' was an ancient method of preparing 'fortified' wines before the introduction of brandy fortification in the mid-17th century. Vineyards closer to the sea achieved greater ripeness, resulting in naturally concentrated must. This technique involved separating the lighter, fresher 'vinho flor' and extracting the golden and intense 'vinho da corda' from the final pressings, popular at the time. Our Vinho da Corda originates from sunny Porto Santo vineyards, showcasing the island's potential for rich, authentic, and naturally oxidative wines. Traditional low-lying vines, close to the ground, protected from strong winds by reedbeds or crochet walls. Age of the Vines is 40 to 80 years old. Soil is Clay-Sandy textured limestone soils with a pH>8.5. The grapes were hand-harvested and vinified for the first time on the island of Porto Santo. Strict selection in the vineyard, with some vineyards harvested more than once, picking the ripest grapes first and the remaining ones in a second harvest. Whole bunches were pressed directly into settling tanks, separting three fractions, without any use of SO2 until the end of fermentation, to allow for pre-oxi- dation of the must and a fuller spontaneous fermentation. The last fraction of the press, “o mosto da Corda”, was transferred to old Porto Santo wine barrels. 12 months in old barrels.Golden yellow color, almost copper, very intense nose, caramelized salt, somewhere between a Madeira and a Jerez wine, unique and singular, with metalic, iodized and intense notes. Full-bodied, full on the palate, super concentrated with a lot of persistence.
