• Portugal
• Douro

Nestled on a privileged location in the Douro, Quinta do Crasto is one of the oldest winemaking estates in the region – the name ‘Crasto’ is derived from the Latin word ’castrum‘, which means ‘Roman fort’. The first known references to Quinta do Crasto can be traced back to 1615, long before the Douro became the world’s first Demarcated Wine Region in 1756.

The grapes, coming from the Douro Superior, sub-region, are taken to the winery in plastic boxes and rigorously inspected on arrival. The grapes are then destemmed and pressed. The juice is transferred to stainless steel tanks where it remains for 48 hours at 8ºC for decanting. The alcoholic fermentation begins in stainless steel tanks and the wine is then transferred to French oak barrels where fermentation continues for 45 days at 14ºC. Aging: 6 months in French oak barrels, with lees stirring. Each barrel is equipped with individual rollers that allow it to be rotated so that lees stirring can take place without oxygen getting in. New barrels: 50% / Used barrels: 50%; French oak barrels: 85%; French oak barrels with acacia heads: 15%

6 months in French oak barrels, with lees stirring. Each barrel is equipped with individual rollers that allow it to be rotated so that lees stirring can take place without oxygen getting in. New barrels: 50% | Used barrels: 50%. French oak barrels: 85% | French oak barrels with acacia heads: 15%.