Quinta Do Vesuvio Pombal do Vesuvio

Quinta Do Vesuvio Pombal do Vesuvio

£19.50 / bottle
£222.30 / case (12+ bottles, 5% off)

Additional information

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Main Grapes
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Description

Quinta Do Vesuvio Pombal do Vesuvio is a red wine from the Douro wine-growing region made by Symington Family Estates. Two table wines are made at Quinta do Vesuvio, Pombal do Vesuvio is the second wine. It takes its name from the granite pombal, or dovecote, and is surrounded by some of the Quinta’s finest Touriga Nacional vineyards, a variety that forms an essential component 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 family hands until is was acquired by the Symington family in 1989 and who 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 existing vineyard was undertaken taking 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 and it is produced exclusively from grapes grown in the property’s extensive vineyards. Grapes are hand picked into small, shallow 20kg containers to ensure that they arrive at the winery in the best condition. At the winery 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 – again, 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 in order that all the grapes’ potential can be tapped. Once alcoholic fermentation is concluded, post-fermentation macerations are employed so as to extract the mature, soft tannins from the pips, thus favouring a wine that is full-bodied and complete on the palate, whilst also contributing to the wine’s longevity.

Pombal do Vesuvio is blend of around % Touriga Nacional, 30% Touriga Franca and 10% Tinta Amarela. The wine is aged for 10 months in 400L French oak barrels. Winemakers are Charles Symington and Pedro Correia.

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