Luis Seabra Granito Cru Branco Dao 2021

This example is the perfect representation of what a traditional white wine from this area would have tasted like a century ago, with two local varieties balancing out the region’s noble white grape, Encruzado.

Encruzado, Arinto, and Cercial

$75.00

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Citrus Fruit, Stone Fruit, Mineral, and Floral, Toasted

BODY: Medium
DRYNESS: Very Dry
ACIDITY: Medium +
TANNIN: Light
ALCOHOL (%): Pronounced (12-14%)

Origin: Dao, Portugal

Grape Varietals:

Encruzado, Arinto, and Cercial

Winemaking:

Destemmed, Direct Press, Wild yeast, On Lees Ageing, and Malolactic Fermentation

Maturation: 13-18 Months Oak Barrels and Stainless Steel Tanks

Awards:

WESTERN FOOD PAIRING
Grilled fish, Carpacchio, Roast Chicken

ASIAN FOOD PAIRING
Hainanese Chicken Rice, HK Steam Fish, Fish Soup

Luis Seabra Vinhos

For nearly two decades, Luis Seabra has been at the center of a cultural shift in Portuguese winemaking, reclaiming historical vineyards, grape varieties, and techniques. He works with 8 hectares across Douro, Vinho Verde and Dao

Description

Luis Seabra Granito Cru Branco Dao 2021

Grape Varietals & Region: A field blend of 60% Encruzado, 30% Bical, 10% Cercial from the Dao, Portugal. Sustainably grown vines planted around 1987 tended in granitic soils with quartz

The Granito Cru parcel is in the Dão region, near Vila Nova da Tázem. This area lies in the foothills of the Serra da Estrela Mountain Range, mainland Portugal’s highest point, and a heavily protected natural area known for its excellent stargazing. The Dão’s cool climate is highly regarded for producing wines that are bright, lifted, and elegant.

Taste Profile: Exquisitely contoured white wine, boasting profound mineral aromatics, nuances of white blossoms and pale-fleshed fruits. On the palate, it presents a citrusy profile, vibrant freshness, and a luscious creamy texture. The finish lingers, marked by delightful hints of salinity.

Winemaking Process: The grapes are harvested by hand, crushed and destemmed, then pressed and decanted into used 500L French oak barrels. The grapes are spontaneously co-fermented with indigenous yeast. The wine remains in barrel on its lees with no batonnage for 1 year, after which it is racked into stainless steel, where it rests for 6 months. This wine goes through full malolactic fermentation.

Lush & Tropical Whites

Succulent stonefruit with a citrus backbone characterises these wines. Typically, they have notes of tropical fruit, and come from warmer climates. A touch of oak during the winemaking process also helps to give some softness to the wine.

Expect notes of peach, apricot, pineapples, melon & a buttery texture