Vinho da Corda

The grapes were harvested manually 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 decanting 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. From the last fraction of the press, the “Corda must” was transferred to an old Porto Santo wine barrel. Golden yellow color, almost copper, very intense nose, caramelized salt, somewhere between a Madeira wine and a Sherry, unique and singular, with ferrous, iodized, and intense notes. Very full-bodied in the mouth, full, super concentrated, and very persistent.