Quinta Do Vesuvio Pombal do Vesuvio

Description

Quinta Do Vesuvio Pombal do Vesuvio is a red wine from the Douro wine-growing region produced by Symington Family Estates. Three table wines are made at Quinta do Vesuvio, the main wine called Quinta do Vesuvio itself, the second wine called Pombal do Vesuvio, and the newest addition, a third wine called Comboio do Vesuvio. This wine, the Pombal, takes its name from a granite “pombal”, or dovecote, which is surrounded by some of the Quinta’s finest Touriga Nacional vineyards; a grape variety that forms an essential component of this wine. The first vintage was released in 2009.

Quinta do Vesuvio is most famous as a Port house. It is the flagship Single Quinta of Symington Family Estates (owners of Dow, Warre, Grahams et al.). The estate can trace its origins back to 1565. 1823 Quinta do Vesuvio was purchased by the well-known Port grower António Bernard Ferreira who massively renovated and improved the estate. It passed through his family’s hands until it was acquired by the Symington family in 1989. They immediately set about restoring and renovating the estate to modern standards; the main house and winery were restored and a large planting and re-planting of the existing vineyard was undertaken increasing the vineyard area to 136 hectares. The entire property is A-rated, the highest possible quality designation for Port production in the Douro.

As mentioned above, Pombal do Vesuvio is Quinta do Vesuvio’s second wine. It is produced exclusively from grapes grown in the property’s extensive vineyards. Grapes are hand-picked into small, shallow 20kg containers to ensure they arrive at the winery in the best condition. The grapes are manually sorted followed by a gentle destemming and another mechanical sorting. The grapes are transported to the fermentation vats via conveyor without any sort of pumping, this is to ensure the grapes remain in the best condition. The grapes are fed into the vats under gravity. Fermentations are monitored individually, and temperatures and macerations (plunging, pumping over and rack and return) are adjusted in accordance with each wine so that all of the grapes’ potential can be tapped. Once alcoholic fermentation is concluded, post-fermentation macerations are employed to extract the mature, soft tannins from the pips, thus producing a wine which is full-bodied and complete on the palate, whilst also contributing to the wine’s longevity.

Pombal do Vesuvio is blend of around 45% Touriga Nacional, 50% Touriga Franca and 5% Tinta Amarela. The wine is aged for 8 months in 400L French oak barrels. Winemakers are Charles Symington and Pedro Correia.

Suitable for vegans and vegetarians.