“Rope wine” was one of the ways in which “liqueurs” were prepared before the arrival of brandy in the mid-17th century. The vines, previously planted closer to the sea, were able to reach other levels of maturation, allowing for a naturally concentrated must.

The technique consisted of first separating the flower wine, lighter and fresher, and then, from the last pressing, removing the “rope wine” with a more golden and charged appearance, so fashionable at the time. This Vinho da Corda comes from these sunny Porto Santo vineyards and shows the potential of this island for these rich, authentic and naturally oxidative wines.