Winemaker Notes
Pale lemon in color, clear and bright. Remarkably intense, pure and focused on the nose, showing fresh citrus notes — lime and grapefruit — delicately integrated with floral hints of orange blossom, supported by a vibrant mineral matrix. Fresh, precise and tight on the palate, offering a lively natural acidity that gives the wine a noteworthy energy. It evolves with depth, balance and freshness into a serious wine, with excellent volume and engaging texture. This is clearly a food-friendly wine, with a long, persistent and precise finish. Its well-integrated natural acidity and its solid and balanced structure reveal excellent capacity for ageing in the bottle.
Blend: 60% Viosinho, 40% Verdelho
Professional Ratings
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James Suckling
Peaches, spiced apples and hints of cedar on the nose of this fresh, elegant white. It’s medium-bodied and lightly spicy. Verdelho and viosinho. Vegan.
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Wilfred Wong of Wine.com
The 2024 Crasto SUPERIOR BLANCO DOURO exhibits a medium yellow in color with crushed almond aromas and dried forest notes, this lively, medium-bodied white with dried citrus flavors and a perky finish pairs effortlessly with a simple dish like steamed clams with garlic, olive oil, and a squeeze of lemon, where the briny sweetness of the clams and the citrus lift mirror the wine’s freshness while its subtle nutty tones add a quiet, savory depth to the pairing. (Tasted: March 30, 2026, San Francisco, CA)
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Wine Enthusiast
The wine's fruit is intense, balancing ripe white fruits and a tight streak of citrus. Full and rich, with a kiwi fruit aroma, the wine is touched by wood aging. Drink from 2026.
With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended white wines. In many European regions, strict laws are in place determining the set of varieties that may be used in white wine blends, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a soft and full-bodied white wine blend, like Chardonnay, would do well combined with one that is more fragrant and naturally high in acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
The home of Port—perhaps the most internationally acclaimed beverage—the Douro region of Portugal is one of the world’s oldest delimited wine regions, established in 1756. The vineyards of the Douro, set on the slopes surrounding the Douro River (known as the Duero in Spain), are incredibly steep, necessitating the use of terracing and thus, manual vineyard management as well as harvesting. The Douro's best sites, rare outcroppings of Cambrian schist, are reserved for vineyards that yield high quality Port.
While more than 100 indigenous varieties are approved for wine production in the Douro, there are five primary grapes that make up most Port and the region's excellent, though less known, red table wines. Touriga Nacional is the finest of these, prized for its deep color, tannins and floral aromatics. Tinta Roriz (Spain's Tempranillo) adds bright acidity and red fruit flavors. Touriga Franca shows great persistence of fruit and Tinta Barroca helps round out the blend with its supple texture. Tinta Cão, a fine but low-yielding variety, is now rarely planted but still highly valued for its ability to produce excellent, complex wines.
White wines, generally crisp, mineral-driven blends of Arinto, Viosinho, Gouveio, Malvasia Fina and an assortment of other rare but local varieties, are produced in small quantities but worth noting.
With hot summers and cool, wet winters, the Duoro has a maritime climate.