2020 Luis Seabra 'Xisto Ilimitado' Tinto Douro, Portugal Antoine Jobard There’s umami touch

There’s umami touch

Through thoughtful farming and cellar practices

Aged in old barriques

Plants mature between 6–12 years before harvest

the wine is aged oxidatively in old barrels in a bodega in the heart of Chipiona

2020 Luis Seabra 'Xisto Ilimitado' Tinto Douro, Portugal Antoine Jobard There’s umami touchVarietals: 30% Touriga Franca, 20% Tinta Amarela, 20% Tinta Roriz, 10% Rufete, 10% Tinta Barroca, 5% Malvasia Petra, 5% Donzelinho Tinto. Sustainably farmed vineyards planted from 1960 to 1980 in schist soil at 400 600 m (1,232 1,968 ft) elevation. VINIFICATION AND AGING: 30% fermented in stone lagar with foot pigeage; other 70% in vat, 100% whole cluster. Maceration lagar for 8 days; vat for 25 days. Racked to neutral barrel for 1 year followed by 5