Producer >
The Symington's family’s first property outside the Douro region. Quinta da Fonte Souto is in the Portalegre subregion of the Alto Alentejo in southern Portugal. Close to the São Mamede range (1,025 metres), the property benefits from the area’s altitude with its cooler microclimate in sharp contrast to the Alentejo region’s typically hot and dry conditions. Yields are low due to the schist and granite soils, which are less fertile than those found in the flat and rolling terrain which characterizes the majority of the Alentejo. There are 207 hectares on the property, of which 43 are planted with vines. The principal grape varieties are Aragonês, Alfrocheiro, Trincadeira, Alicante Bouschet, Syrah and Cabernet Sauvignon. The property has a substantial chestnut grove, from which its name is derived — ‘souto’ refers to a wooded area planted with chestnut trees.
Viticulture >
Temperatures and rainfall during the winter were close to the seasonal average
for the region, but temperatures rose substantially during the spring and this
accelerated the vines’ growth cycle. The considerable heat continued during
the summer with virtually no rainfall from the middle of May. However,
the advanced growth cycle and the good management of the water reserves
accumulated during the winter and beginning of spring, and the diurnal
temperature variation (hot days, cool nights), typical of higher altitudes, favoured
balanced and complete ripening, all the more remarkable in such a hot, dry
year. The harvest was one of the earliest in living memory and it was possible to
harvest selectively, ensuring that all the parcels were picked at the right time.
Low yields, combined with excellent maturations, paved the way for wines of
great concentration and of exceptional quality
Winemaking >
The hand-picked grapes are placed in small, shallow boxes and taken to the
on-site winery. Manual sorting is followed by destemming and gentle crushing
after which grapes are transferred to the fermentation vats. Fermentations are
individually monitored, and the temperature and macerations are adjusted to
maximise the potential of each fermenting batch. A period of post fermentation
maceration follows to encourage the extraction of some tannin from the pips
to complement those extracted from the grape skins. This adds structure and
longevity to the wines.
Cabernet Sauvignon, Trincadeira, Alicante Bouschet
14.5
PORTUGAL
6
Cork
Quinta da Fonte Souto
Vegan
Vegetarian 
Fact Sheet
