Quinta Do Crasto - Tinta Roriz2016

RED WINE

Description

Released only in the finest years, this wine is made with 100% Tinta Roriz. Vivid and deep in color with intense ripe fruit aromas and notes of oak. Soft and round on the palate, very well balanced. A long and lingering finish.

Estate

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.

Located in the heart of the Cima Corgo, Quinta do Crasto is officially classified as an ‘A’ grade vineyard property. The estate covers 335 acres of predominantly southern-facing slopes, extending from the banks of the Douro river up to an altitude of nearly 600 meters. One hundred and eighty-five acres of vineyards are planted primarily on terraces carved from schist, the characteristic slate-like bedrock of the Douro that allows vine roots to penetrate deep into the ground in search of water. With growing global interest in Douro wines and indigenous Portuguese varieties, the Roquette family has continued to invest further in the Douro with a new vineyard of 371 acres located in the Upper Douro (also known as the ‘Douro Superior’).

Tasting notes

Deep purple in color. The nose shows a perfect balance between aromas of fresh spice, gum cistus, and wild berry fruit. Balanced on the palate, evolving into a powerful wine that shows red berry fruit flavors, excellent volume, and firm, textured tannins. This is an engaging, food-friendly wine, with a fresh, lingering finish.

Vinification

The grapes, coming from the best Tinta Roriz plots of Quinta do Crasto, are brought to the winery in 22 kg 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. Aging: Between 16 and 18 months, in oak barrels - 90% in new French oak barrels; 10% in second use oak barrels.