All wines stored at 55° and 70% humidity
Xisto Cru Branco is a blend of mainly Rabigato with Codega, Gouveio, and Viosinho Dozelino Branco. Planted in the 1920s and 30s on mica schist soil at 700 meters elevation.
About Luis Seabra
Luis Seabra spearheaded the growth at port house Niepoort for a decade, then in 2013, veered left into unknown terrain, channeling the Douro’s terroir to produce delicate still wines. What really sets Luis apart, not just in Portugal, is his affinity for soil, capturing this singular aspect of terroir and its influence on wine. In Portuguese, the word cru actually translates to “raw,” referring to the raw soils of his vineyard sources. Luis' vineyards are mostly planted to white and red field blends of native Portuguese varieties, the soils laden with schist.
Most small, Portuguese growers are likely to sell their fruit to the big port companies that dominate the region. The still red wines that are produced are often big and blustering, ripe and tannic, and still whites are pushed to the very bottom of the totem pole. Ironically, where Luis sources most of his wines in the eastern Douro has some of the most extreme diurnal shifts in the region—apt for high acid, mineral driven wines with tension.
Producers like Luis Seabra are few and far between. Whether or not the Douro seizes this moment, Luis has made a compelling case for a style of wine that completely reconfigures our perception of this region.