The grapes to produce the Crasto White Quinta Do Crasto were 100% destemmed and lightly pressed, followed by a period of 48 hours, in a stainless steel tank at 8º C. The juice is racked and the alcoholic fermentation (30 days) takes place in a temperature controlled (14ºC) in stainless steel vat. Stabilisation and light filtering precede bottling.
The vines are planted on granite soil on Patamares” (terraces) and “vinha ao alto” (rows of vines planted up and down the slope). The vines are 20 years. The grapes, chosen from selected plots, were taken to the winery in 22 kg plastic boxes.
Quinta do Crasto has been in the family of Leonor and Jorge Roquette for more than a century which dates far back into ancient times. The name Crasto comes from the Latin castrum meaning “Roman fort”. Like all the other great Douro estates, Quinta do Crasto is based in the heart of the Douro Valley, the first demarcated and regulated wine region in the world, recognised as a World Heritage site by UNESCO in 2001. The property benefits from the prime conditions of this privileged location in the Cima Corgo region and produces wines from grapes coming from some of the oldest and most historic vines in the Douro.