The grape variety Cerceal

Cerceal is a traditional white grape variety most prominently cultivated in Portugal, notably within the Dão and Douro wine regions. Known for its vibrant acidity and subtle aromatic profile, Cerceal typically produces wines with delicate floral aromas, hints of citrus blossom and fresh green apple, accompanied by understated mineral undertones. On the palate, Cerceal wines are crisp, medium-bodied, and refreshing, often exhibiting pronounced acidity that provides a lively mouthfeel and significant aging potential.

The principal wine styles using Cerceal include both varietal expressions and blends, where it contributes structure and freshness, especially in Dão blends. Additionally, Cerceal is sometimes included in the production of white Port and sparkling wines, leveraging its lifted acidity to balance richness.

For food pairings, Cerceal-based wines excel alongside seafood and shellfish, particularly oysters, grilled shrimp, and white fish. Their brisk acidity also makes them an excellent choice with light salads, goat cheese, and mildly spiced poultry dishes. Thanks to their freshness and restrained aromatic profile, Cerceal wines adeptly complement delicate flavors without overpowering the palate, making them a versatile option for contemporary cuisine.