Snail of the Prophets Titus 7:5cl

Caste: Snail. Porto Santo & the Prophets: The island of Porto Santo emerged 14 million years ago in the Atlantic Ocean, making it geologically one of the oldest islands in the Portuguese archipelago. It was also the first to be discovered by Zarco in 1418. The ancients say that this was where the ripest grapes were gathered to make the wine that made these islands famous. Today, less than 14 hectares remain, cultivated by a handful of resilient people. On the neighboring island, the inhabitants of Porto Santo are called "Prophets," an old nickname that has never made more sense than when we see these old vineyards, with low-growing vines, protected from the winds and sea spray by crocheted walls or skillful cane structures. The Caracol grape variety, a traditional variety from the island of Porto Santo, is associated with the snail of the prophets. Several stories and myths exist about its potential origin, such as the one about a certain Mr. Caracol who brought and planted it. António Maçanita's insatiable curiosity led him to analyze the microsatellites, which demonstrate its enormous genetic proximity to Listrão, differing by only one out of a total of 20, possibly sharing the same progenitor or being progenitors of each other. Regarding the name, research in old bibliography may also provide the reason for the name Caracol. Gaspar Frutuoso stated in 1580: “there are many vineyards that produce good grapes; many white snails are created in them, in such a quantity that, in parts, they cover the bunch of grapes so much that no berry appears”. Tasting notes: Pale yellow color, open. Intense, fresh nose, floral notes combined with hints of iodine and gunpowder. Fresh, crisp attack with great freshness and acidity. Viticulture Training system: traditional ground cover, protected from strong winds by reeds or crocheted walls. Vine age: 40-80 years. Soils: sandy-loam limestone texture. Vinification: The grapes were hand-harvested and vinified for the first time on the island of Porto Santo. Tight selection in the vineyard, with some vines being harvested more than once, picking the ripest ones first and the rest in a second harvest. Direct pressing of whole bunches into settling tanks, separating three fractions, without any use of SO2 until the end of fermentation, in order to allow pre-oxidation of the must and a fuller spontaneous fermentation. The musts fermented in stainless steel tanks, with capacities ranging from 250 L to 1000 L, where they remained in total lees contact for 10 months. Gastronomy: Excellent for dishes that require fresh ingredients, ceviches, carpaccios, oysters, shellfish, and grilled white fish. Storage and serving: Keep at 6-8ºC to be drunk at 10ºC. Alcohol: 12.5% ​​Vol.