Quinta do Crasto 'Crasto' Tinto 2020

€ 12.92

Ruby in colour. The nose shows expressive notes of red fruits in perfect harmony with light woodsy aromas and fine spice. The palate starts in an engaging way, evolving into a wine of excellent volume, made of velvet textured tannins. The finish is fresh, balanced and persistent

Food pairing

Excellent wine with red meat, roast beef and grilled meat

Grapes: Tinta Roriz, Touriga Franca, Touriga Nacional & Tinta Barroca

Grapes from 20-year-old vines. 85% goes into stainless steel tanks with temperature control and 15% matures for 6 months in French oak barrels of 225 L

2020 was an extremely demanding year, not only due to the global pandemic, but also the harsh weather conditions that were particularly hot and dry during the critical grape ripening period. This was the warmest winter since 2005, accompanied however, with high rainfall, especially in December, both at Quinta da Cabreira (Douro Superior) and Quinta do Crasto (Cima Corgo). March to June were also hot and rainy, leading to an early budburst, which occurred about ten days earlier than

usual. This weather was particularly worrisome as it represented a risk of potential vine disease and required rigorous monitoring by the viticulture team to avoid potential infection. July and August were hot, but soil water was fortunately suicient to ensure correct grape ripening. However, it was

essential not to miss the optimal harvest time, so as to prevent grape dehydration. The harvest started on 17 August and ended on 25 September. The yield was a lower than average with smaller bunches and smaller berries with an excellent skin-to-pulp ratio, which were, thus, highly concentrated. This Covid-19 vintage benefitted from all the professionalism and dedication of the Quinta do Crasto team and yielded white wines with excellent balance, freshness and aromatic definition and very complete reds with highly expressive fruit, seductive texture, and great persistence

Alcoholcontent

14,5 % vol

pH: 3,77

Store & Serve

Serve at 16-18°C