This Crasto Double Magnum clearly had a rather unusual journey for its grapes – apparently, it was transported in 22kg crates! The extended skin maceration of 8 hours really extracts the full character of the Aragonez grape, and the controlled fermentation at 14°C delivers a wonderfully vibrant acidity, true to the Douro’s signature style. Seriously refreshing, it would pair beautifully with a grilled fish or a vibrant fruit salad.
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