The grape variety Cerceal

Cerceal, also known as Cercial, is a distinguished white grape variety predominantly cultivated in Portugal, particularly within the Dão and Bairrada wine regions, as well as the renowned vineyards of Madeira. This grape is celebrated for its ability to yield wines with remarkable freshness, marked by a vibrant acidity and a distinctive aromatic profile. On the nose and palate, Cerceal reveals crisp notes of green apple, citrus zest, and subtle floral undertones, often complemented by nuances of herbs and delicate mineral hints. The palate is typically lively and dry, with a clean, lingering finish that highlights the grape’s natural vivacity.

Cerceal is versatile, utilised both as a single varietal and in blends, particularly in dry white wines and some fortified Madeiras. Its naturally high acidity lends itself well to ageing, allowing the wines to develop added complexity over time. Cerceal pairs excellently with a variety of foods; it works especially well alongside seafood, such as grilled sardines or shellfish, delicate white fish, and light salads. The grape’s zesty character also complements mild cheeses and vegetable dishes, making it a superb choice for refined, modern British and Mediterranean cuisine.