Perfect Drinking Temperature: room temperature
Grape Percentage: Tinta Roriz, Touriga Franca, Tinta Amarela, Rufete, Tinta Barroca and others
Winemaking: A Single vineyard with approximately 70 years old from Alijó planted in an improbable place for a red wine vineyard with blue schist soil at 580 m altitude in the "Cima Corgo" region of Douro Valley. The type of soil is clay loam soil with predominance of blue slate. Indigenous yeast fermentation with 100% whole cluster, foot trodden in square “lagar”, nothing was added to the wine but sulphur. Total maceration of 10 days. Ageing of 18 months in 225 French oak barrels.
Pairing: Lamb, goat, aged meat on the grill, wild game, partridge, reduction sauces, wild boar.--
LUIS SEABRA VINHOS - The winemaker of Indie Xisto 2017
Besides Indie Xisto 2017 see all LUIS SEABRA VINHOS wines.
"After many years working for others was time to follow my own path, in 2013 Luis Seabra Vinhos was born. The mission is to create wines that tell about the place where they are coming from, made with a minimal intervention philosophy, respecting their nature and character. We want our wines to be able to show the different soils where the vineyards are planted, the different altitudes and exposures, their differences, and similarities With the conscience that this are just the first steps of a long road, the adventure still is to discover the old and unknown vineyards that resist over the years. We want above all to create unique wines.
Over these years I developed a special relationship with some of the old vines. Those ones are not lush and their trunks mostly are not thick and imposing. On the contrary - they are slender and twisted, have their own serenity coming from age. They respond more calmly than the other vineyards to various weather conditions, holding better the heat peaks and water stress and also resisting better the rain that insists on dropping before the harvest. Those vineyards have a singular character given by the site where they are planted and the varieties that make up the mixture.
If we respect the grapes individuality in the winery the wines will be as the vineyards - discrete, not exuberant and with a depth and complexity coming from the long years of experience."