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Grão Vasco, Dão Branco has an inviting lemon-yellow colour, this is a young and fresh wine with fantastic aromatic intensity and prominent notes of citrus and stone fruit, pineapple, floral nuances and a touch of minerality. Fresh, balanced and easy on the palate, it reveals further fruity and floral notes. The intensity of its flavour is again dominated by the tropical fruits. It has a finely persistent finish. Serve as an aperitif or to accompany fish, seafood or salad dishes.
| Grape | 33% Encruzado, 32% Malvasia, 18% Bical, 17% Gouveio (Godello) |
| Style | Dry, White, Light-Medium Bodied, Unoaked, Smooth, Citrus and Tropical Fruit, Floral, Minerality, Fresh, Elegant |
| Country | Portugal |
| Region | Dao |
| Volume | 75cl |
| ABV | 12.5% |
| Dietary | Vegetarian, Vegan, Sustainable |
About the Producer
The Grão Vasco wines are named after Portuguese Renaissance painter Vasco Fernandes (commonly referred to as ‘Grão Vasco’), who lived and painted in Viseu, the capital of Portugal’s Dão wine region. The wine labels feature Grão Vasco’s famed portrait of Saint Peter, painted for the Viseu Cathedral in 1529. Using fruit from a network of trusted growers, winemaker Beatriz Cabral de Almeida crafts the wines at the state-of-the-art Quinta dos Carvalhais winery in the Dão. Unoaked, the Grão Vasco wines are modern, vibrant and fruit-forward, showcasing the signature freshness of the region.
Vineyard and Winery
Grapes for the Grão Vasco wines are sourced from a network of trusted Dão growers who adhere to sustainable practices in their vineyards. The vineyards sit at an average of 450 metres above sea level and cool nights counteract the warmth of the days, ensuring that the grapes undergo a slow ripening process and retain a fresh acidity whilst accumulating concentrated varietal aromas.
After careful destemming, and gentle pressing in a pneumatic press, the must was subject to static decanting at low temperatures for a period of 24 hours, in order to obtain a very clear must. The different grape varieties were vinified separately in stainless-steel tanks at cool temperatures of 16°C to retain their aromatics and freshness and the fermentation lasted for approximately 15 days. Grão Vasco Branco is unoaked and bottled after four months of ageing in stainless-steel tanks.