Quinta Do Crasto - 20 Years Old Tawny Port NV
- Producer Quinta do Crasto
- Country Portugal
- UPC 0 15643 85949 6
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Item# 97379G-NV/6PK
                          Decanter
                          97pt
                        
                                              
                          Wine Spectator
                          94pt
                        
                                              Age of vines
                                      More than 60 years old.                                    
                                  Ageing
                                      In 9000-litre Portuguese oak vats.                                    
                                  Appellation
                                      Porto / Port.                                    
                                  Background
                                      Crasto 20 Year Old is an aged Tawny Port that has been matured in Portuguese oak vats for an
average of 20 years. Made from selected Port wines from our best vineyards, this blend offers
great complexity given by the older wines, with the younger wines bringing fresh fruit flavours
and lively acidity.                                    
                                  Tasting notes
                                      The wine is amber in colour and oers excellent aroma complexity, with notes of orange peel,
honey, nuts and light iodine. Full-bodied on the palate, showing a smooth and fresh structure.
The finish is full of complexity, elegance and persistence.
Serve at a temperature between 12 and 14 degrees celcius.                                    
                                  Varietals
                                      Old vines - Field Blend                                    
                                  Vinification
                                      The grapes, coming from Old Vines, are taken to the winery in plastic boxes and undergo strict
selection on arrival. On arrival in the winery they are rigorously inspected on a sorting table. The
grapes with their stems are then slightly crushed and transferred to a traditional stone tank
("lagar") where they are foot trodden. After this, the grape spirit is added to stop the
fermentation and fortify the wine.                                    
                                   
             
             
                                                                                                                      	      