Galatrixa was the first wine, which paved the way for the creation of Cagarra and, soon, the emergence of Massaroco... all with Madeiran PDO
PROMOTION - In Madeira in the old days, it was not uncommon for less literate people to call the small reptile species endemic to these islands “galatrixa”, instead of referring to them with the proper Portuguese word, lagartixa. It was a corruption that still endures today and from which Chef Octávio Freitas drew inspiration to name his first wine.
Galatrixa is the "first-born" of Octávio Freitas Winery, a brand that was born to add value to the production of wines with Madeira PDO. The vineyards are linked to the Socalco Nature Calheta project, a 20-room hotel that has been open to the public since 2020, an agricultural property that maintains this vocation.
On these terraces, between the levadas paths and stone walls, vegetable gardens and vineyards have been cultivated. The property covers a total of around one hectare. The vineyards, of various varieties, cover around 6,000 metres.
The chef likes to call this micro-production "wine of the territory", in reference to its location in Calheta, with extreme sun exposure, an altitude of around 100 metres and proximity to the sea of around 200 metres.
The Galatrixa is crystal clear, citrus in colour, with an intense aroma of floral notes of tropical fruit, including banana and pineapple. There is also a herbaceous flavour, characteristic of the Verdelho grape variety. In addition, the wine, with an alcohol content of 12 per cent, includes the Malvasia Fina and Folgazão grape varieties.
The image on the bottles of this production reproduces the skin of the reptiles. The bottles are made from 100% recycled glass, which doesn't hide the natural imperfections of the glass and its asymmetrical silhouette. These are signs of sustainability, but also of identity.
Moreover, these vineyards are certified as integrated production. It is from them that Octávio Freitas Winery has just launched another wine in honour of Madeira, the Cagarra (Shearwater), the common name of a seabird that nests in this archipelago and which, when it returns to land at the end of the day, has a noisy song that leads the Chef to consider it "the troubadour of the sea".
The Cagarra is a wine made from the Verdelho and Sercial grape varieties. It is very gastronomic, clear, and citric in colour, a characteristic that is also present in the aroma. It has balanced notes of vanilla. In the mouth it has a pleasant, fresh mineral finish. It has an alcohol content of 11.5%.
Octávio Freitas Winery is also preparing to launch a third brand, which is currently being bottled and will hit the market later this year. This is the Massaroco, named after a plant endemic to Madeira. A rosé and a claret are being bottled.
Everything about these wines is a tribute to Madeira. And the Socalco Nature Calheta also honours the island, because of the traditional rugged terrain, but also because it is a property dating from 1685, which was part of the grounds of a convent and where the main house is also a typical late 18th century manor house, completely remodelled and which serves as a reception and common area.
Octávio Freitas is a Michelin Chef strongly attached to his Madeiran origins. And he sees Socalco Nature Calheta as a garden and a vegetable garden combined. That's why he feels "very proud" of the wines that "are closely associated with the hotel product".
The idea is that the surroundings complete the customer experience, whether it's the landscape, the comfort, the aromas of the garden or the delicious dishes in the restaurant, where there is no menu, and everything is cooked using fresh produce from the garden and the market. The wines help with all this. They can be enjoyed at Socalco, but they are also distributed throughout the best restaurants. And they can be ordered.
At the Socalco Nature Hotel, the aim is to ensure as little impact on the landscape as possible. Everything about this integrated project is minimalist, except for the grandiose experience it offers.
