Luis Seabra's Cru series represents the absolute pinnacle of Portuguese viticulture, with an uncompromising focus on terroir expression. Alongside his renowned Douro Crus, Seabra demonstrates his versatility with forays into Vinho Verde and the rediscovered Dão. For this Granito Cru, he hand-harvests Encruzado, Bical, and Sercial from high-altitude vineyards in the Serra da Estrela mountains, on pronounced granite soils. The result is a wine of great precision: crisp acidity, subtle yet present minerality, and a long, saline finish. Excellent aging potential.
Food-Pairing
A powerful, rich, and dry white wine that reveals its true glory at the table. Reach for this glass with grilled sole with clarified butter and capers, a delicately scented bouillabaisse with saffron and fennel, or an elegant preparation of guinea fowl with homemade noodles, black truffle, and a velvety jus. The wine embraces richness but cuts through it with its lively acidity as refinedly as a well-sharpened knife.
Luis Seabra's Cru series represents the absolute pinnacle of Portuguese viticulture, with an uncompromising focus on terroir expression. Alongside his renowned Douro Crus, Seabra demonstrates his versatility with forays into Vinho Verde and the rediscovered Dão. For this Granito Cru, he hand-harvests Encruzado, Bical, and Sercial from high-altitude vineyards in the Serra da Estrela mountains, on pronounced granite soils. The result is a wine of great precision: crisp acidity, subtle yet present minerality, and a long, saline finish. Excellent aging potential.
Food-Pairing
A powerful, rich, and dry white wine that reveals its true glory at the table. Reach for this glass with grilled sole with clarified butter and capers, a delicately scented bouillabaisse with saffron and fennel, or an elegant preparation of guinea fowl with homemade noodles, black truffle, and a velvety jus. The wine embraces richness but cuts through it with its lively acidity as refinedly as a well-sharpened knife.
Grapes: Bical, Encruzado, Sercial
The vinification is austere and well-considered: spontaneous fermentation on natural yeasts, aging for twelve months in used wooden barrels, followed by a short resting period in stainless steel before bottling.
Alcoholcontent
13%vol
Store & Serve
Decant for an hour prior to serving . Serve at 8 - 10 ºC. Can be drunk up to 8 years after harvest
