Weingut über:
Caracol dos Profetas
-- Weingut: The island of Porto Santo emerged 14 million years ago in the Atlantic Ocean, being geolo- gically one of the oldest islands in the Portu- guese archipelagos. It was also the first to be discovered 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 the “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 rock walls (crochet 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.' 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. Soil is 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, separa- ting three fractions, without any use of SO2 until the end of fermentation, to allow for pre-oxidation of the must and a fuller sponta- neous fermentation. The musts fermented in horizontal stainless steel tanks, on lees, with capacities ranging from 250L to 1000L, where they remained in contact with the lees for a total ageing of 10 months. Pale yellow color. Intense and fresh nose, with floral notes combined with iodine and gunpowder profiles. Fresh and crisp attack, with excellent freshness and acidity.
