Xisto Cru Tinto

Austere and mineral wine with aromas of white flowers and citrus notes, slight notes of gunpowder and wet stone.

The winemaking methods are very poorly interventional, the fuss fermentation is made by indigenous yeasts in open wooden balseiros from old port wine. The internship is done in barrels used of French oak. The two vineyards of Came Corgo, one in Covas do Douro and the other in Ervedosa do Douro, all over 80 years old, the first planted at 400m of altitude turned to the west and the second planted at 570m facing north. The soils are shale with a predominance of blue shale, a harsher stone that usually gives louder wines. The vineyards were vinified separately and open -wood open -made cash from the recovered port, both with 60% of their engagement, the total maceration was 29 days, after pressing the wine internship in 350 liters barrels for the wine from pits and 228 liters to the erived wine. The fermentation of the lactic malum took place in barrel, the wine was in the presence of the dreaks until August when it was cleaned to return to the same barrels. The total internship was 22 months.