Crasto DOC Red

Douro DOC, Douro Valley

This wine is made from traditional Douro red grape varieties: Tinta Roriz, Touriga Nacional, Tinta Barroca and Touriga Franca. Unoaked, it is produced to be a fresh, fruity, easy-to-drink wine.

Tasting Notes

Dark ruby in colour, with excellent aroma expressiveness, showing notes of fresh red fruit and elegant floral notes reminiscent of violets. Seductive on the palate, evolving into a balanced wine of great volume and a solid structure. The tannins are polished and well-integrated with retronasal sensations of red fruit. Attractive and fresh wine, with a lovely, lingering finish.

Adverse weather conditions made 2016 a complex year. The winter saw generous levels of rainfall, far above the average for the last thirty years. It was also warmer than usual through the end of January. The rain continued into early spring, but it was accompanied by an considerable fall in temperatures that slowed the growth of the vines. July and August were extremely hot and dry. The rainy winter had provided abundant water reserves that yielded lush vines with excellent canopies. The grapes were ripening well, if slowly. Quinta do Crasto saw 18mm of rain on 24 and 25 August, which was of great benefit to the vines. This, together with a fall in temperatures in early September, gave rise to the perfect ripening of the grapes. The white grape harvest began on 2 September and the first red wine grapes began coming into the winery on 5 September. The good weather continued throughout the harvest, enhancing maturation and this allowed us to pinpoint the exact moment to pick each particular vineyard or variety. As a result, the whites, reds and Ports this year had excellent colour, strong aromas and serious structure, as well as being elegant and well-balanced. The complexity of this harvest meant the viticultural team and winemaking team had to spend considerable time in the vineyards so as to make the most important decisions that would lead to great wines.

Grapes are taken to the winery in 22 kg boxes. After a rigorous selection, the stalks are removed and the grapes are crushed and transferred to stainless steel vats. The alcoholic fermentation takes place at controlled temperature for 7 days. Ageing: 95% in temperature-controlled stainless steel vats; 5% in 225-litre French oak barrels for 6 months.

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