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Grão Vasco, Dão Tinto is a medium-bodied ruby red wine with vibrant aromas of plum, black cherry, strawberry and bramble (blackberries), softened by subtle floral notes and hints of balsamic. The palate is well balanced, smooth and rounded with refreshing acidity and fruity flavours that linger cleanly on the finish. Versatile and food-friendly, it pairs beautifully with red meat, game, chicken, and cheeseboards.
| Grape | 48% Touriga Nacional, 20% Tinta Roriz, 19% Alfrocheiro, 13% Jaen Tinto |
| Style | Dry, Red, Medium Bodied, Fresh, Elegant, Smooth, Black Fruit, Floral and Spice, Smooth |
| Country | Portugal |
| Region | Dão |
| Volume | 75cl |
| ABV | 13% |
| 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 Grão Vasco wines at the state-of-the-art Quinta dos Carvalhais winery in the Dão. Both unoaked, the Grão Vasco wines are modern, vibrant and fruit-forward, showcasing the signature freshness of the region and offering excellent value for money.
A blend of Tinta Roriz, Touriga Nacional, Alfrocheiro and Jaen, Grão Vasco’s Dão Tinto is an easy-drinking red with a ripe, rounded fruit character, smooth tannins and lovely vibrancy. The Dão Branco, a blend of Encruzado, Malvasia Fina, Bical and Gouveio boasts citrus and floral notes coupled with lively acidity.
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
Upon arrival at the winery, the grapes were destemmed and softly crushed then transferred to temperature-controlled stainless-steel tanks. Fermentation at controlled temperatures lasted for approximately five days with several rounds of pumping over to ensure good extraction of colour, flavour and tannin from the grape skins. The wine is unoaked to ensure the vibrant fruit aromas remain centre stage, and was kept in stainless-steel tanks until bottling.