Crazy Javali Blanco is a complex white wine that boasts a unique and enigmatic nose, thanks to its fermentation process in concrete vats. With dominant mineral notes and a light, youthful character there are delicious notes of Orchard Fruits alongside citrus fruit and floral touches, it pairs perfectly with seafood and simple snacks.

About the Producer

Quinta do Javali is a small wine property with 18ha dedicated to vines. It sits on the left bank of the Douro river, in the parish of Nagozelo do Douro – S. João da Pesqueira, a place with vineyard tradition since the beginning of the production of Port wine for export, in the late 17th, early 18th centuries.  

The North - East exposure/orientation of the slope of the property, as well as the schistose soil with vertical diaclasites, which allow the vine roots to penetrate to unthinkable depths, with a consequent complexity of benefits for the vine, provide to Quinta do Javali with exceptional qualities for the production of the finest Port and Douro DOC wines.

The vineyard is planted in the characteristic Douro terraces, of schist nature, at an altitude between 150 and 300m and consists of the varieties Tinta Roriz, Touriga Franca, Tinto Cão, Touriga Nacional, Tinta Barroca and Sousão. With the mission of exploring this “hidden treasure” of the Douro they created the family company “Sociedade Agrícola da Quinta do Javali, Lda” with the sole objective of producing and selling only high quality DOC DOURO and PORTO wines.

Vineyard and Winery

Crazy Javali Branco is crafted from grapes grown in the "Clos da Bonifata" vineyard. This vineyard is designed in an amphitheater-like formation, and it is planted with Arinto and Viosinho, two traditional native Portuguese grape varieties that are well-suited to the vineyard's schist soil. The vineyard is situated at an altitude of 600 meters and is located in the village of Ervedosa do Douro.

This wine is made from hand-harvested grapes that are carefully placed in 20kg boxes. After the grapes are harvested, they are crushed and placed in a lagar, where they remain to macerate with the skins for approximately 3 to 4 days. Following this maceration period, the must is pressed and fermentation is completed in stainless steel tanks. Aging of the wine takes place in stainless steel tanks.