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The tasting |
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Very dark ruby color with a purple rim. |
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Aromas of wild blackberry and blackcurrant mingle with notes of leather and subtle wood. |
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Concentrated, with silky, velvety tannins, hints of very ripe fruit, well-balanced acidity, and well-integrated alcohol. |
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The sommelier's advice |
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Serve between 16 and 18°C. |
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Roast lamb, oven-baked goat shoulder, beef sauté, game, partridge, etc. |
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From now until 2035, and beyond for enthusiasts |
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The estate and the wine |
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Once known as the winemaker behind Niepoort, Luis Seabra set out on his own in 2012—and his venture is far more than just another name in the Douro. It’s a breakthrough. His micro-estate has become a major force, helping to position the Douro Valley as one of the most exciting and dynamic wine regions in the world.
Working with a philosophy of minimal intervention, Luis Seabra crafts wines in their purest form, allowing nature to guide the process. The result? Remarkably refined wines that speak directly of their terroir—boldly forward-thinking and already redefining the standards for Mediterranean winegrowing. With 100% indigenous grape varieties and a deep commitment to authenticity, Seabra offers a strikingly personal and masterful interpretation of the Douro: precise, characterful wines of rare elegance. |
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From a single vineyard over 70 years old, located in the Alijó area of the Douro at an unlikely site for red wine—580 meters above sea level on blue schist soils east of Vila Real—the Indie Xisto 2019 is a Douro appellation wine of remarkable character and intensity.
Its aromatic profile weaves together wild blackberry, blackcurrant, a touch of leather, and subtle, well-judged oak. On the palate, it’s concentrated and textured, with tannins that glide between silk and velvet. Ripe fruit flavours are matched by vibrant acidity and perfectly integrated alcohol, creating a wine of balance and depth.
This is a bottle of truly high calibre, with serious aging potential. Like all great wines, it impresses now and promises to evolve beautifully over the years to come. |
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Hand harvested. Vines over 70 years old. Plot located in Alijó at an altitude of 580 meters. Fermentation with indigenous yeasts using 100% whole grapes, foot-pressed in square stainless steel “lagars.” Total maceration for 10 days. Aged for 18 months in used 500-liter French oak barrels. |
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