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Technique
Viticulture
"Vinho da corda" was a way of making liqueur wines before the arrival of distillation in the mid-17th century. The vines, planted closer to the sea, were able to reach higher levels of ripeness and the grapes, almost raisined, produced a must naturally rich in alcohol. The technique consisted of crushing these grapes in a press, from which the first wine, lighter and fresher, was called ‘a Flor’. But it was from the last wine press, called ‘vinho da corda’, that the more flavoursome must was pressed, with its deep golden appearance, which was very fashionable at the time. This ‘vinho da corda’ comes from one of Porto Santo's sunny vineyards, highlighting the island's potential for these rich, naturally oxidative wines.
Oenology
This Listrão da Corda, of which only 1,340 bottles were produced, all numbered, is made from the same old vines using the same cold settling process. The last fraction of the press, known as ‘the largest part of the Corda’, was transferred to old Madeira casks for fermentation and ageing for 11 months.
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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