Weingut über:
Caracol dos Profetas Fazendas da Areia
-- Weingut: The island of Porto Santo emerged 14 million years ago in the Atlantic Ocean, being geologi- cally one of the oldest islands in the Portuguese archipelagos. It was also the first to be discove- red by Zarco in 1418. The ancients say it was here that the rippest grapes were harvested for the wine that made these islands famous. Today there are less than 14 hectars left, farmed by a group of resistants. In the neighbour island the people of Porto Santo are known as “Prophets”, an ancient nickname that has never made more sense when you see these old vineyards planted by the sea, close to the ground, protected from the ocean and the wind by “crochet” rock walls or by ingenious cane structures. Caracol is one of the traditional varietals of the island of Porto Santo. There are several stories and myths about its potential origin, such as a claim that a certain Mr. Caracol brought and planted it. António Maçanita's insatiable curiosity led him to analyze the microsatellites, which demonstrate Caracol’s enormous genetic proximity to Listrão, differing only in one out of 20, indicating that they may have the same parent or that one could be the parent of the other. As for the name, the reason for Caracol may also be found in research in old literature. Gaspar Frutuoso stated in 1580: 'there are many vineyards that yield good grapes; they breed many white snails in them in such a way that, in some parts, they cover the grape clusters so much that the berries cannot be seen.' The name refers to the plots of land with pure limestone sands, where the grapes grow with a different level of complexity and concentration. 'Fazenda' is the term used locally to designate a place or small property. 'Areia' refers to the type of soil found in these fazendas, which are limestone sandstones formed from millions of years of accumulation. Traditional low trellis vines, close to the ground, protected from strong winds by reed beds or crochet walls. Age of the vineyards is 40-80 years. Soils are clay-sandy limestone with a pH>8.5. The grapes were hand-harvested and vinified for the first time on the island of Porto Santo. Strict selection in the vineyard, with some vineyards harvested more than once, picking the ripest grapes first and the remaining ones 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, to allow for pre-oxida- tion of the must and a fuller spontaneous fermentation. The musts fermented on lees, in horizontal stainless steel tanks of 250L to 1000L, and barrels of 228L where they remai- ned for a total ageing of 11 months. Crystal-clear straw yellow color. Intense nose with notes of citrus, orange peel, hints of iodine, and gunpowder. Fresh and textured attack, with a creamy texture, concentration in the mid-palate, good freshness, and persistent finish.
