Set of 6 Bottles Quinta do Crasto
2 Excomungado Red - Quinta Vale de Pios
2 Quinta do Crasto Red
2 Quinta S. José Colheita Red
Excomungado Red - Quinta Vale de Pios
Excomungado is a terroir Wine made from a blend of the grapes that better express the Douro region. In 2011, the mix is made by Touriga Nacional, Touriga Franca, Tinta Roriz and Tinto Cão. This Wine has primary and fermentation aromas which dominate in a more complex bouquet.
Grape Varieties: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinto Cão
Revista de Vinhos - 15,5 pts
Winemaker : José Maria Machado
Quinta do Crasto Red
This wine is made from a blend of Douro grapes including a high proportion of Tinta Roriz and Touriga Nacional. Quinta do Crasto's Douro Red is a fresh, fruity wine which is accessible at an early age combining the character of the fruit with hints of spice.
The palate is rich and vibrant well supported by soft tannins and balanced acidity.
Grape variety/varieties - Tinta Roriz, Tinta Barroca ,Touriga Franca e Touriga Nacional
Average age of vines - > 20 years
Region - Douro Valley (north of Potugal)
Soil - Schist
Grapes are hand picked in small plastic craters. Pumping over with hand plunging in temperature controled fermentation tanks. Each variety is vinified seperatly.
Quinta de S. José Red Douro DOC
Ratings and Awards
2012: Berliner Wein Trophy 2014: Silver Medal
2011: Wines of Portugal Challenge 2014: Silver Medal
2009: National Bottled Wines Challenge 2011: Silver Medal
International Wine & Spirit Competition 2011 - Touriga Nacional Blends: Silver
2008: National Bottled Wines Challenge 2010: Silver Medal
40% Touriga Franca
55% Touriga Nacional
5% Tinta Roriz
Origin: The grapes used to make this wine came from the different parcels of grapes from Quinta de S. José, which is situated in Cima Corgo, next to the river, from 150 to 300m of altitude. North exposition and very schist soil.
Vinification: Grapes are harvested by castes and plots in boxes of 44 pounds and put in cold at 5/6ºC. After fully stalked and crushed, they fermented in lagares (sort of top open ferment tanks), in order to enhance the richness of the grapes and skins go gentle to the juice.
After malolactic fermentation, the wine matured in used french oak barrels of 225 and 400 liters, during about 10 months.
Very deep and purple colour. Very alive and quite distinct flavours, where fruity and floral nature predominates with spicy notes coming
from the wood, are well integrated and balanced with the wine. The palate shows balanced acidity, fruity nature, very good structure with
Great tannins. Good and long finish with a great balance.
Serving: Should be served chilled at a temperature of 14/16ºC.
Conservation: Keep in a dry place with a fresh and constant temperature. The bottle should be stored horizontally.
Alcoholic Contents: 13,5% Vol. (20ºC)
Total Acidity: 4,5 g/dm3 (Ácido Tartárico)
Volatile Acidity Fixed: 0,4 g/dm3 (Ácido Acético)
Production: 14.700 bottles of 0,75L
Winemaker: João Brito e Cunha