Xisto Ilimitado Branco


Another under the radar Portuguese White. This drop is now considered one of the new best contemporanean whites in Portugal.

Produced by Luis Seabra, who worked for more than 10 years as an oenologist for Dirk Niepoort and finally started to follow his own path in 2012. The name he gives to his wines is indicative of his vision of wine: Xisto (Schist).
He makes very pure wines that reflect their terroir. Luis Seabra sets a new standard in the Douro with his pure wines. Xisto Ilimitado, is a Portuguese analogue of the idea of a “village-level” Burgundy. A blend of six varieties planted in three sub-areas of the Douro, Ilimitado is a glimpse of the appellation’s schist soil. Luis Seabra, has concentrated his production on the different soil types of the valley. Bright, concentrated and fresh, Xisto Ilimitado is an excellent introduction to the new Douro.

Vineyards located in Cima Corgo. The vines are between 30 and 45 years old, planted in micaceous schist at an altitude of 500 to 600 m, and are a sub-region that experiences extreme highs and lows in terms of temperature, with one of the largest day-night temperature deltas in Portugal. As such, the fruit experiences an extended resting period. Annual rainfall of 400 mm typical of the region.

Goes wonderfully with roasted poultry, white fish and seafood, and especially with the spiciest preparations


Tasting Notes from Pinto Wines

Colour Bright straw yellow color
Nose Stone and orchard fruits abound, with a damp flinty core and white pepper on the dominant aromas
Palate  Impressively bright and mineral, with a great balance between power and elevation. The flavours of lemon, green apple and pear mingle with a touch of floral tones and slate minerals. It is a juicy and mineral wine at the same time

Fact Sheet

Size 75 cl
Grape Variety 50% Rabigato, 20% Codega, 15% Gouveio (Godello), 10% Viosinho
Alcohol % 12%
Style Full-Bodied White
Estate/Producer Luis Seabra(Ex-Niepoort)
Country Portugal
Region Douro, Cima Corgo
Vintage 2022
Vinification 90 % fermented in used barrels; 10 % fermented in stainless steel tanks. Fermentation with indigenous yeasts.RipeningAgeing in 90% used barrels and 10% in stainless steel vats. Aged for 1 year on lees without batonnage (stirring).
Closure Natural cork
Cellaring/Ageing Potential Drink now up to 2026


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