Altano, Douro White 2016

PW03516

Mountain fresh! From grapes sourced at high altitude, including Moscatel that adds aroma and an exotic twist, this delicious wine from the Symington stable has a limey zing, lovely mineral notes and a clean refreshing finish.

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More Information
Type White
ABV 12.5%
Bottle Size 75 cl
Country Portugal
Region Portugal
Area Douro
Style Dry and full
Vintage 2016
Major Grape Malvasia
Grapes Malvasia Fina, Viosinho, Rabigato, Códega de Larinho & Moscatel Galego.
Drinking Guide Drink Now
Food Match Deep fried soft-shell crab with aioli and a watercress salad
Notes

Environmentally-Friendly

Press Reviews

The Symington family, best known for producing Graham’s Port, also produces this fresh, high-altitude white wine. I first enjoyed this example on a family holiday in Madeira and it has been a regular in our household ever since. Dry and crisp, with a clean citrus finish.
Will Lyons, The Sunday Times, 25th June 2017

Blend of Malvasia Fina, Viosinho, Rabigato, Codega de Larinho and Moscatel Galego. Really distinctive and interesting nose on which the Muscat note is just very slightly too much for me. Very edgy and refreshing on the palate - a miracle really considering how hot the Douro is, yet this doesn't taste as though the acid is a bolt-on. Round, beautifully textured and novel for the price. Admirably long. GV.
Jancis Robinson, www.jancisrobinson.com, 26th August 2017

I’ve been following this delicious unoaked white from the outset and each vintage more than lives up to its predecessor, the 2016 combining candied citrus fruit and grapefruit zest with the Douro’s characteristic smoky, stony, mineral flavour. It's a blend of local varieties, including Malvasia Fina and Moscatel Galego, from vineyards high up in the Douro Valley belonging to the Symingtons, a remarkable family who own 26 individual wine estates and Graham’s, Cockburn’s, Dow’s and Warres ports, among others. What makes the Symingtons so remarkable, aside from their portfolio of vineyards, wines and ports and their long history in wine in the Douro, is that they all work together with a degree of harmony fuelled by good humour that’s exceptional in any field. Back to the wine: it's a brilliant aperitif, but it also hits the mark with fish and shellfish and summer vegetables. I enjoyed it recently with jellied gazpacho topped with white crab meat.
Joanna Simon, www.joannasimon.com, 10th August 2017

The Symingtons branched out from port into Douro table wines some years ago and are showing themselves every bit as adept as with fortified wines. The grapes – a five-variety blend of natives that includes Malvasia Fina and Moscatel Gallego – are grown high up to keep them fresh and the result is mouthwatering, zesty citrus fruit, a chalk-dust texture and the Douro's characteristic smoky, stony, minerality.
The Wine Gang, www.thewinegang.com, September 2017



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Product Details

Douro Vintages

2017 proved to be a hot, dry year with one of the earliest harvests on record and yields down about 35% but the quality looks to be very good for table wine. The growers report that 2016 was a complex but ultimately satisfying year with a wet winter followed by a drier and warmer summer than usual; the resulting wines showing great balance and concentration in both red and white. 2015 promises great things for both red and white. 2014 and cooler conditions produced some of the best whites yet. After a slow start, 2013 gave high quality wines in the end. 2012 was a low-yielding vintage which produced small, concentrated berries with good acidity. A drought year in 2011 gave great quality wines, whilst 2010 produced plenty of wine, some of which lacked a little definition. Another hot year in 2009 meant good ripeness but alcohols could be high, in contrast to 2008 and 2007 which were much cooler and the patient growers harvested in ideal conditions giving very good wines. 2006 was an unusual year in the Douro, being wet at harvest. The preceding 2005 vintage was, however, very dry and produced some excellent, well-balanced wines, and this in turn followed the hot summer of 2004, when rain in early September provided a much needed boost in the vineyards. The drought year of 2003 turned up some very good wines, which have aged well.

The Symington family, best known for producing Graham’s Port, also produces this fresh, high-altitude white wine. I first enjoyed this example on a family holiday in Madeira and it has been a regular in our household ever since. Dry and crisp, with a clean citrus finish.
Will Lyons, The Sunday Times, 25th June 2017

Blend of Malvasia Fina, Viosinho, Rabigato, Codega de Larinho and Moscatel Galego. Really distinctive and interesting nose on which the Muscat note is just very slightly too much for me. Very edgy and refreshing on the palate - a miracle really considering how hot the Douro is, yet this doesn't taste as though the acid is a bolt-on. Round, beautifully textured and novel for the price. Admirably long. GV.
Jancis Robinson, www.jancisrobinson.com, 26th August 2017

I’ve been following this delicious unoaked white from the outset and each vintage more than lives up to its predecessor, the 2016 combining candied citrus fruit and grapefruit zest with the Douro’s characteristic smoky, stony, mineral flavour. It's a blend of local varieties, including Malvasia Fina and Moscatel Galego, from vineyards high up in the Douro Valley belonging to the Symingtons, a remarkable family who own 26 individual wine estates and Graham’s, Cockburn’s, Dow’s and Warres ports, among others. What makes the Symingtons so remarkable, aside from their portfolio of vineyards, wines and ports and their long history in wine in the Douro, is that they all work together with a degree of harmony fuelled by good humour that’s exceptional in any field. Back to the wine: it's a brilliant aperitif, but it also hits the mark with fish and shellfish and summer vegetables. I enjoyed it recently with jellied gazpacho topped with white crab meat.
Joanna Simon, www.joannasimon.com, 10th August 2017

The Symingtons branched out from port into Douro table wines some years ago and are showing themselves every bit as adept as with fortified wines. The grapes – a five-variety blend of natives that includes Malvasia Fina and Moscatel Gallego – are grown high up to keep them fresh and the result is mouthwatering, zesty citrus fruit, a chalk-dust texture and the Douro's characteristic smoky, stony, minerality.
The Wine Gang, www.thewinegang.com, September 2017



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