Product details
The grapes from Old Vines were transported in plastic food boxes and subjected to a rigorous sorting at the entrance of the cellar. After a gentle crushing without destemming, foot trodden in traditional stone mill where at regular intervals. Subsequently wine spirits were added, stopping the fermentation. Quinta do Crasto Porto Vintage staged in Portuguese oak barrels, where it remained for about 2 years. It was bottled, without any glue or filtration, being subject to create a slight deposit during its aging in bottle.
Grape Varieties:
Traditional grape varieties
Tasting Notes:
Opaque colour. Excellent concentration and aromatic depth, where outstanding notes of ripe wild fruits, spice and soft spice stand out. Harmonious start, progressively evolved to a wine of great volume and concentration, composed by fresh tannins of firm texture and very compact. It finishes fresh, long and elegant, with a remarkable aromatic explosion of very mature wild fruits in perfect harmony with notes of Esteva. All in perfect balance, which predicts a high potential for aging in the bottle.
Store and Serve Advices:
Decant and serve between 16 and 18ºC, in an appropriate glass.
Food Pairing:
Perfect for drinking on its own or with blue or other strong and mature cheeses.
Allergens:
Contains sulphites.
Reviews and Awards:
. 93 points in Robert Parker;
. 18 points in Vinho Grandes Escolhas;
. 17,5 points in Revista de Vinhos.
Disclaimer:
The photo shown is a copy of one of the bottles we have available for delivery. Keep in mind that the older the wine, the more likely the bottle will have some external dirt or slightly damaged labels. This does not mean, however, that the wine is not in a condition to be consumed.
The wines from our rarity zone are stored and air-conditioned in the most correct way so that the wine ages correctly in the bottle, but over time, the wine evolves and changes its characteristics.
We recommend that you carefully remove the cork and let the wine air for some time in order to release its natural aromas. Avoid decanting as it can be a very aggressive operation for old wines.
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