Vines are planted in Douro’s traditional “Patamares” (terraces) with two rows of vines. The hand-harvested grapes of Xisto come from old vines located in the subregions of Cima Corgo and Douro Superior. Grapes are de-stemmed and crushed. Fermentation takes place in temperature-controlled stainless steel conic vats. Rack and return is performed during fermentation. This French technique means that the juice is drained from the fermenting vat leaving the cap behind. The fermenting juice is then pumped back over the cap, maximising the skin contact. The result is a often a concentrated, complex wine.
Xisto
14.5%
