Perfect Drinking Temperature: room temperature
Grapes: Rufete, Touriga Franca, Tinta Carvalha, Alicante Bouchet, Donzelinho Tinto, Malvazia Preta and others
Winemaking: Organic viniculture, Herbicide-free farming, No added yeasts, Minimal use of SO2.
The two vineyards (Wines from Ervedosa do Douro and Covas do Douro - Cima Corgo) were vinified separately, both with 100% hole cluster. The wines age on the plots is more than 80years old and on clay loam soil with predominance of blue slate and some yellow slate. Vinification was done with indigenous yeast and nothing was added to the wine but sulphur. Total maceration of 29days. Fermentation was in open old wood port wine vats. After pressing, both wines aged in 228 liters. The malolactic fermentation took place in oak barrels and the wine was in the presence of lees until August 2014. The total ageing in barrel was 22 months.
Pairing: Truffles, mushrooms dishes, wild game, red meat, slow baked eat and quarry birds.
LUIS SEABRA VINHOS - The winemaker of Xisto Cru Tinto
Besides Xisto Cru Tinto 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."