Original: $34.99
-70%$34.99
$10.50The Story
60% Rabigato, 15% Gouveio, 15% CĂłdega, 10% Viosinho.
30-45 year old vines, planted to mica schist at 500-600m elevation.
Bright straw yellow. On the nose, stone and orchard fruit abound, with flinty wet stone and white pepper laid over the dominant aromatics. On the palate, impressively bright and mineral driven, with a great balance between power and lift. Lemon, green apple, bosc pear flavors commingle with a touch of floral tone and slate minerals. Juicy and mineral-driven all at once.
Xisto Ilimitado is a Portuguese analogue to the idea of a “village” level Burgundy. A field blend of 4 varieties planted across 3 subzones in the Douro, Ilimitado is a survey of the schist-driven terroir in the appellation. Minimal interventionist wine-making. Xisto Ilimitado Branco pairs beautifully with roast poultry, white fish and seafood, and especially spicier preparations.
90% fermented in used barrel; 10% fermented in stainless steel. All indigenous wild yeast fermentation. Aged in 90% used barrel and 10% stainless steel with one year of lees contact with no battonage.
Description
60% Rabigato, 15% Gouveio, 15% CĂłdega, 10% Viosinho.
30-45 year old vines, planted to mica schist at 500-600m elevation.
Bright straw yellow. On the nose, stone and orchard fruit abound, with flinty wet stone and white pepper laid over the dominant aromatics. On the palate, impressively bright and mineral driven, with a great balance between power and lift. Lemon, green apple, bosc pear flavors commingle with a touch of floral tone and slate minerals. Juicy and mineral-driven all at once.
Xisto Ilimitado is a Portuguese analogue to the idea of a “village” level Burgundy. A field blend of 4 varieties planted across 3 subzones in the Douro, Ilimitado is a survey of the schist-driven terroir in the appellation. Minimal interventionist wine-making. Xisto Ilimitado Branco pairs beautifully with roast poultry, white fish and seafood, and especially spicier preparations.
90% fermented in used barrel; 10% fermented in stainless steel. All indigenous wild yeast fermentation. Aged in 90% used barrel and 10% stainless steel with one year of lees contact with no battonage.
