Perfect Drinking Temperature: room temperature
Grape Percentage: Rufete, Touriga Franca, Tinta Carvalha, Malvazia preta, Alicante de Bouchet and Donzelinho Red
Taste: Rich on the palate with red and dark fruits with bright acidity to balance the sour cherries, cassis, blueberry and blackberry and pomegranate fruit. Slate and herbal aromas cover the fruit core with a juicy, fresh, long and intense finish.
Winemaking: Organic viniculture, Herbicide-free farming, No added yeasts, Minimal use of SO2.
Made from two specific vineyard plots, this red Xisto Cru was vinified with little interventional methods.
Fermentation with stalks was carried out by indigenous yeasts, in open wooden vats, from old port wine vats. Its aging took place in used French oak barrels.
The grapes come from two Cima Corgo vineyards, one in Covas do Douro and the other in Ervedosa do Douro, both over 80 years old; the first planted at an altitude of 400m, facing west and the second planted at 570m and facing north. The predominant varieties are Rufete, Touriga franca, Tinta carvalha, Malvazia preta, Alicante de Bouchet, and Donzelinho red, among others.
The two vineyards were harvested separately, the grapes having been vinified in open vats of recovered old Port wood, both with 60% of the stem. The total maceration took 29 days, after pressing the wine, which was aged in 350-liter barrels and 228-liter barrels for Ervedosa wine.
Malolactic fermentation took place in barrels, in contact with the lees (until August) and its total aging period was 18 months.
It goes well with dishes made with reductions and jus of the meat itself, dishes with truffles and mushrooms, lamb and goat meat or grilled meats.
LUIS SEABRA VINHOS - The winemaker of Xisto Ilimitado Red
Besides Xisto Ilimitado Red 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."