Crosta Calcária dos Profetas

The grapes were harvested by hand and vinified for the first time on the island of Porto Santo. Strict selection took place in the vineyard, with some plots harvested more than once—first picking the ripest grapes and the rest in a second harvest. Whole-bunch direct pressing into settling tanks, with three fractions separated, without any use of SO2 until the end of fermentation, to allow for pre-oxidation of the must and a more complete spontaneous fermentation. The musts fermented on their lees in 250L and 500L horizontal stainless steel tanks and in 228L barrels, where they aged for a total of 11 months.