Monsieur Touton Selection, Ltd.
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Quinta Do Crasto - DOC White2023

WHITE WINE

PUBLIC
June 2025
Prices and availability subject to confirmation
Quinta Do Crasto - DOC White label
Vegan
  • Producer Quinta do Crasto
  • Blend 30% Gouveio
    40% Vinosinho
  • Country Portugal
  • Region Douro
  • UPC 850069639020

Reviews

James Suckling 90

Nervy, lightly minerally and floral nose with white fruit and lemon zest. Fresh, supple acidity on the medium-bodied palate, with an elegant, medium-length finish. Not complex, but well balanced.

by ZS, James Suckling , 2024

Wine Advocate 90+

The very young and slightly reductive 2023 Branco was produced with a blend of 40% Viosinho, 30% Gouveio and 30% Rabigato from high-altitude vines on granite soils. In 2023, it achieved higher ripeness, more development of aromas and flavors and 12.5% alcohol. It's balsamic and has notes of bay leaf and white fruit, and it has a round and soft palate with a bitter twist in the finish.

by LG, Wine Advocate , 2025

Technical Details

Age of vines

More than 20 years old.

Ageing

85% of the blend is matured in stainless steel vats, with occasional lees stirring. 15% of the blend is fermented and aged in 225-litre used French oak barrels, with occasional lees stirring for three months.

Appellation

Douro

Tasting notes

Pale lemon in colour. Expressive and complex on the nose, showing fresh citrus fruit aromas and elegant hints of orange blossom. The palate reflects the essence of the region's high-altitude vineyards, showing vibrant freshness, excellent volume and elegant texture, with notes of minerality standing out. The finish is engaging, fresh and persistent. Serve at a temperature between 8 and 10 degrees celcius.

Vinification

The grapes, chosen from selected plots, are taken to the winery in 22 kg plastic boxes. On arrival in the winery they are rigorously inspected on a sorting table. The grapes are then destemmed and pressed. The juice is transferred to stainless steel tanks where it remains for 48 hours at 8 C for decanting. The alcoholic fermentation takes place in temperature-controlled stainless steel tanks at 14 degrees C for 30 days.