About this wine
A single-variety Encruzado widely regarded as one of the finest expressions of the grape in the Dão. Fermented in old oak barrels with full malolactic fermentation, it develops extraordinary texture and complexity — hazelnut, citrus peel, and cream notes layered over fresh, mineral fruit. Built for ageing, it can hold 10+ years in bottle without losing its essential freshness, reflecting Alvaro Castro's patient, minimal-intervention approach to whites.
An excellent way to discover Encruzado, Portugal's answer to great white Burgundy — textured but not heavy.
Sommelier's Note
"This Encruzado belongs in the same conversation as top white Burgundy — it is, without exaggeration, one of Portugal's greatest white wines."
Food Pairings
Its texture and acidity make it a natural match for richer seafood — grilled octopus, lobster, or cream-based fish dishes. In Japanese cuisine it pairs beautifully with grilled saba (mackerel), tempura, and dashi-based chawanmushi.
When to drink it
Seafood dinners, special occasions, and wines meant to be cellared for future enjoyment.
Specs
- Grape Varieties
- Encruzado
- Style
- White
- Alcohol
- 13.3%
- Price Range
- ¥4,000-6,500
Terroir & Winemaking
100% Encruzado, fermented in old oak barrels with full malolactic fermentation; typical alcohol around 13-13.5%.
Frequently Asked Questions
- What grape is used to make this wine?
- It is 100% Encruzado, a native Portuguese white grape most associated with the Dão region.
- How does it age?
- It can age gracefully for 10 or more years, developing hazelnut and honeyed notes while retaining freshness.
- What does it taste like?
- Citrus and floral notes with a textured, mineral palate, layered with hazelnut, citrus peel, and cream from barrel fermentation.
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Talk to the SommelierMore wines from this producer
アルバロ・カストロ ダオン・レゼルヴァ
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Alvaro Castro Dão Reserva is a quintessential expression of the Dão region, crafted by one of Portugal's most respected winemakers. Sourced from the granite-rich soils of Quinta da Pellada, this wine showcases a sophisticated balance between elegance and power. It offers a complex aromatic profile of dark berries, floral notes of violet, and subtle earthy undertones. On the palate, it is structured with refined tannins and vibrant acidity, reflecting the unique terroir of the Dão plateau. This is a wine of great depth and longevity, representing the authentic character of indigenous Portuguese grape varieties.
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Pape
RedTouriga Nacional · Baga
Pape is the flagship red of Quinta da Pellada, a 50/50 field-selection blend of Touriga Nacional from the Outeiro vineyard and Baga from Quinta da Pellada itself. Grapes are hand-harvested into small boxes and fermented with indigenous yeasts in stainless steel tanks with roughly 12 days of maceration, then aged around 30 months in 2nd/3rd-use French oak barrels (400L and 600L). The result is a perfumed, structured wine of considerable concentration but modest alcohol, built for serious cellaring. Multiple vintages (2002, 2008, and others) have scored in the low-to-mid 90s from critics such as Falstaff.
キンタ・デ・サエス ティント
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RedTouriga Nacional · Alfrocheiro · Jaen · Tinta Pinheira
Quinta de Saes Tinto is Alvaro Castro's entry-level red and the everyday face of the Dão estate, an equal-parts blend of Touriga Nacional, Alfrocheiro, Jaen, and Tinta Pinheira. It is fermented with indigenous yeasts in stainless steel tanks and aged around 18 months in 2nd/3rd-use large-format French oak, preserving fruit purity over oak influence. The wine shows bright fresh cherry, pomegranate, candied violet, rose petal, and a touch of flint, with an elegant, fresh palate built on granite-soil acidity.
プリムス ブランコ
Primus Branco
WhiteField Blend (19+ indigenous Portuguese white varieties)
Primus Branco is one of Alvaro Castro's special-project wines: a rare field blend of 19 or more indigenous white grape varieties, harvested and fermented together in the traditional Dão style from a vineyard reported to be around 70 years old. Fermented in concrete egg or large (400L) used French barriques and aged around 18 months in oak, it shows a tight, complex nose with citrus, pear, and fresh herbal notes (lemon balm, thyme), and a crisp, mineral, textured palate. It has drawn high scores from critics including Wine Advocate.