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Quinta da Fonte Souto Branco 2023

Quinta da Fonte Souto Branco is an elegant and expressive white wine, showcasing the freshness of high-altitude vineyards, the concentration of mature vines, and the complexity from barrel fermentation on the lees. A refined blend of Arinto and Verdelho.
Rich & Savoury
£20.30
More Information
Producer Symington
Country Portugal
Region Alentejano
Wine Type White Wine
Body / Style Rich & Savoury
Grape Blend Arinto, Verdelho
Bottle Size (ml) 750
% Abv 13.5
Vintage 2023
Special Features Vegan
Extra Info Fresh, complex, structured
Food Pairing Guide Perfect with seafood, grilled fish, creamy pastas, or fresh salads.
*Please note - the image may not reflect the current vintage

Quinta da Fonte Souto Branco beautifully captures the essence of the estate’s unique terroir, balancing freshness, concentration, and complexity. This sophisticated white blend highlights Arinto, Portugal’s finest white grape variety, with a touch of Verdelho. The high-altitude vineyards impart vibrant acidity and minerality, while the mature, low-yielding vines contribute depth and intensity. Barrel fermentation sur-lie with bâtonnage enhances the wine’s rich texture and layered complexity, resulting in a refined and structured wine that evolves beautifully over time. A stunning expression of Portuguese white winemaking.



The 207-hectare Quinta da Fonte Souto was acquired by the Symington family in 2017 and is their first vineyard outside the Douro. Lying on the slopes of the São Mamede Range at an altitude of 500 metres in the Alentejo sub-region of Portalegre, the property benefits from cooler and wetter conditions than the hot Alentejo plain. The Fonte Souto wines express the freshness and elegance provided by the altitude, as well as the structure and complexity from the estate’s extensive collection of mature, low-yielding vines.

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 the grapes are transferred to a pneumatic press for a light pressing. Fermentation begins in stainless steel vats but immediately after alcoholic fermentation commences, part of the must is transferred to 500-litre French oak barrels (this higher capacity minimises the impact of the wood on the aromatic component). The must is left in contact with the lees with frequent bâtonnage (stirring the lees) in order to encourage extraction of compounds that contribute complexity and structure and that balance very well with the good acidity provided by the altitude of the São Mamede Range.
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