This is an exploration of historic Portuguese winemaking by Les-a-Les Winemakers Jorge and Rui, passionate about native varietals and historic techniques; a co-ferment of Fernão Pires and Castelao, akin to a clarete or clairet—a light red or dark rosé. Jorge and Rui recreated Portugal's oldest wine recipe originally introduced 500 years ago by monks: a white grape Fernão Pires and a red grape Castellão fermented separately and spontaneously on skins without addition of yeast. After the first 24 hours the Fernão Pires is transferred to used 500L barriques to finish fermenting, at which point the barrel is filled up with Castellão which had previously fermented for 48 hours. Then the two co-ferment and rest in the barrique on lees for 6 months. This is a truly unique and very drinkable and hydrating wine, with loads of red berry and white flowers.
