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Foot trodden in stone lagares in the traditional manner, Quinta do Crasto only 'declares' a vintage Port when there is sufficient wine of outstanding quality. Wine from the older vineyards usually forms the backbone of the blend. Vintage Ports are bottled without filtration after spending around two years ageing in cask. The wines continue to age in bottle for up to fifty years, gaining depth and complexity. Like all wines which throw a sediment, they should be decanted before serving. | |
| Features | |||
| Grape variety/varieties | Mixed plantings (up to 25 different grape varieties) | ||
| Average age of vines | 70 years | ||
| Soil | Schist | ||
| Region | Douro Valley (north of Potugal) | ||
| Vinification techniques | |||
| Grapes are hand picked in small plastic craters. 100 % foot troden in traditional stone ”lagares”. Natural yeast. Basket press. Fortified brandy is added to the must at 8º Baumé to stop the fermentation. Wine is bottled without any finning or filtration after two years in wood. |
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