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Technique
Viticulture
A very exclusive production.The vines, aged between 40 and 80 years, are traditionally grown close to the ground, protected from strong winds by pergolas or dry stone walls. Farming is traditional, the vineyards aren’t certified but the approach is practicing organic. Weeding is done by hand with hoes, Only copper and sulphur are used for disease prevention.
Oenology
The grapes are hand-harvested, loaded into a refrigerated truck, and transported by boat to the island of Madeira, as winemaking is not permitted on Porto Santo. Upon arrival, the grapes are whole-bunch pressed into three separate fractions and transferred to chilled tanks, where they are allowed to settle overnight. The next day, the first and second press fractions are racked into stainless steel vats, where fermentation occurs naturally with indigenous yeasts. The wine then undergoes 3 months of aging on its lees in 250 and 1000-litre steel tanks, before being blended, lightly filtered, and bottled.
Liquid geography
Considered one of the most dynamic young winemakers of his generation, António Maçanita makes wines from the Azores archipelago to the Alentejo, via Porto Santo, a small island off the coast of Madeira. He excels in his ability to capture the essence of the terroir and regional traditions. The project featured here was created with his friend of fifteen years, Nuno Faria, a restaurateur. The island of Porto Santo emerged 14 million years ago from the Atlantic Ocean, making it one of the oldest of the Portuguese archipelagos. The ancients say that it was here that the ripest grapes were harvested. Today, less than 14 hectares of vines remain. The inhabitants of Porto Santo are known as the 'Prophets', an ancient nickname that takes on its full meaning when you see these old vines planted by the sea, close to the ground, protected from the ocean and the wind by rock walls and pergolas. The wines produced here dazzled us with their finesse, freshness and easy-to-digest character. Wines that we would never have blind-tasted in Portugal! Quite a discovery, alas, in very small quantities...
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