From Quinta do Crasto's high-altitude Quinta da Cabreira vineyards in the Upper Douro (Douro Superior). The wine spends six months in French oak with lees stirring (bâtonnage), which gives it texture and depth.
Tasting notes: Creamy and generous, with ripe white fruit, a touch of toasted oak and a fresh, mineral backbone that keeps it balanced.
Pairing: Roast chicken, bacalhau, creamy pastas and seafood rice. Serve at 50–54°F.
