Product details
The grapes from the Maria Teresa vineyard were transported in boxes with a capacity of 22 kg and subjected to rigorous sorting at a selection table at the entrance to the winery. After total destemming and treading in a traditional "lagar", the must was transferred to temperature-controlled stainless steel fermentation vats. At the end of the alcoholic fermentation, a gentle pressing was carried out. Quinta do Crasto Vinha Maria Teresa aged in 100% new oak barrels, 90% French oak and 10% American oak, where it remained for about 20 months. The final batch results from the best selection of barrels.
Grape Varieties:
Old Vines
Tasting Notes:
It has a deep ruby colour. On the nose it stands out for its extraordinary intensity, where we find elegant notes of spice, aromas of cistus and fresh aromas of Douro berries. On the palate it is captivating, evolving into an enveloping wine of great seriousness, made up of solid tannins with a fine texture. It finishes elegant, with great freshness and extraordinary persistence. A very seductive wine that shows the essence of the unique terroir of the Maria Teresa Vineyard.
Store and Serve Advices:
Storage Lying down away from direct light. Serve at a temperature of 16°C to 18ºC.
Food Pairing:
This wine finely accompanies red meats, roast beef and grilled meats.
Allergens:
Contains sulphites.
Reviews and Awards:
. 96 points in Robert Parker;
. 95 points in Wine Spectator Magazine;
. 18,5 points in Vinum Wine Magazine;
. 17,5 points in Jancis Robinson.
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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