- Alcohol:13,5% vol
- Grape Variety:Touriga Nacional
- Serving Temperature:16-18ºC
- Winemakers:Manuel Lobo
- Pairing:Beef, Pasta, Lamb, Game (deer, venison)
- Age of Vines: 33 years
- Landscaping: Patamares (terraces) with two rows of vines
- Aspect, Soil and Altitude: East – South – West – North 300
- Vinification:The grapes, coming from the best Touriga Nacional plots of Quinta do Crasto, are brought to the winery in 22 kg plastic boxes where they undergo strict selection. After complete destemming and slight crushing, the juice is transferred to temperature-controlled stainless-steel tanks. Once the alcoholic fermentation is completed, the juice is gently pressed.
- Ageing:18 months in new French oak barrels
- Tasting notes:Deep purple in colour. The nose shows elegant notes of violet with delicate hints of fresh spice and wild berry fruit. Well-balanced on the palate, evolving into a wine of excellent volume, with fine-textured tannins and aromas of violet. The finish is fresh and lingering. An engaging wine that mirrors the unique identity of the Touriga Nacional grape variety.
- Viticultural Year: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 made this year had excellent colour, deep aromas and serious structure, as well as being elegant and well-balanced.
The complexity of this harvest meant the viticultural 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.
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