Caracol dos Profetas

The grapes were harvested manually and vinified on the island of Porto Santo. Strict selection in the vineyard, with some vines harvested more than once, picking the ripest grapes first and the rest in a second harvest. Whole bunches were pressed directly into settling tanks, separating three fractions, without any use of SO2 until the end of fermentation, in order to allow pre-oxidation of the must and a fuller spontaneous fermentation. The musts fermented in horizontal stainless steel vats, on lees, with a capacity of between 250 L and 1000 L, where they remained in total contact with the lees for 10 months.