After 2017 and 2018, with productions significantly below the average of the last decade, the year 2019 was more generous in quantity and more in line with the production average to which we are
accustomed to Quinta do Crasto. However, it was still a challenging year, after a dry winter and spring, which led to low levels of water reserves in the soil for the needs of the vines. We found, however, that in the months of June, July and August, the vines showed balanced leaf areas and a healthy appearance, not indicating high symptoms of water stress. We attribute this balance to the mild temperatures (5ºC less than the average of the last 5 years at Quinta do Crasto) that were felt from May to the end of August. This factor contributed positively to the fact that the period of ripening of the grapes during the months of July and August was slow and very balanced. As a result, we have achieved exceptional levels of grape maturation. The 2019 harvest took place very calmly, where the cold nights and the hot, dry days allowed the grapes to be harvested at the right time. Also essential was the rain that occurred on the 21st and 22nd of September, which also helped to refine the maturation of some later varieties. In the 2019 harvest we received the first white grapes from Quinta do Crasto on August 26th and finished the harvest on October 11th with the last grapes from the highest altitude vineyards. As a final balance, in 2019 we have very expressive white wines, with excellent concentration, showing extraordinary freshness. Red wines are also a reflection of the balance that occurred during the vegetative cycle, presenting themselves
as very complete wines, where we can find vibrant aromas, excellent concentration, solid structure and above all great balance, indicating an excellent potential for evolution.
60% Viosinho; 40 Verdelho
The grapes, from the Douro Superior, were transported in boxes of 22 kg capacity and subjected to rigorous sorting at the entrance of the cellar. They were subsequently destemmed and pressed. The pressed must was transferred to a stainless steel vat where it was kept at a temperature of 8ºC for 48 hours until decanting. Then, the alcoholic fermentation started in stainless steel vats and later the wine was transferred to French oak barrels where the fermentation ended at a temperature of 14ºC for a period of 45 days.
Crasto Superior aged in French oak barrels, where he remained for 6 months, in the process of fine lees “bâtonnage”, with the barrels based on a rotating system that allows the lees to be lifted without incorporating oxygen.
New 50% barrel / 50% used barrel.
French oak barrel - 85% / French oak barrel with acacia tops - 15%
Pale lemon colored wine, with excellent freshness and minerality on the nose, well integrated with fresh notes of citrus fruits. Evolves in the mouth in a captivating way to a wine of great seriousness, with a vibrant acidity and with great volume, very fresh and mineral. A wine with a gastronomic profile that finishes seductive and with enormous persistence.