Limited to existing stock. If the wine you have purchased runs out of stock, we will contact you to suggest a different wine, or to return the amount paid.
Wine promotions cannot be combined with other discounts or coupons. The 2017 vintage is in the history of Quinta do Crasto as the earliest vintage ever. A winter with low rainfall and mild temperatures meant that the vine’s vegetative cycle began earlier than usual. Precipitation levels remained low throughout the vine growing cycle, leading to moderate water stress and consequent natural adaptation of the vine to these adverse conditions. We started the harvest on August 08 with the first white grapes, a decision that proved very important because we achieved the levels of freshness and natural acidity we wanted. On August 18th we started harvesting red grapes from Quinta da Cabreira, in the Douro Superior, where we have the possibility of watering, which turned out to be fundamental to keep the vines working in a balanced way, thus producing grapes. in perfect condition of maturation. At the end of August night temperatures dropped significantly, which helped to conclude the ripening of the grape. The coming of cold nights and warm days originated grapes in perfect balance, so we started the harvest of the first red grapes at Quinta do Crasto. September continues- or dry, allowing the harvest to proceed in the best way. We also ended the harvest much earlier than usual, more precisely on 19 September. As a general balance 2017 was a year of lower production where the vines had smaller bunches and smaller diameter grapes, with an excellent concentration and an excellent relationship between the film and the pulp. A challenging year for the viticulture and oenology teams, it is essential not to fail on the right vintage date, optimizing the quality to the maximum. 2017 will certainly be recorded in history as a year of exceptional wines. Grapes harvested and transported in 22 kg boxes are subjected to rigorous screening at the entrance of the winery before being destemmed, crushed and transferred to stainless steel fermentation vats where they fermented at a controlled temperature for a period of 7 days.