Altano Organic Quinta do Ataide 2015 Front Label
Altano Organic Quinta do Ataide 2015 Front LabelAltano Organic Quinta do Ataide 2015 Front Bottle Shot

Altano Organic Quinta do Ataide 2015

  • D90
  • JD90
750ML / 14% ABV
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  • WS90
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750ML / 14% ABV

Winemaker Notes

Deep crimson in color, Quinta do Ataíde Organic displays aromas of bergamot, fresh red fruits, floral and spring aromatics and spices. Medium to full bodied, it is fresh with good balance and length and a long a persistent finish.

Critical Acclaim

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D 90
Decanter
Fans out with intense aromas of plums, dark cherries, blackberries and bergamot. Voluptuous and opulent in the mouth with dense dark fruit, a firm backbone and zesty acidity. Will reward cellaring. Drinking Window 2019 - 2024
JD 90
Jeb Dunnuck
The 2015 Altano Organic is an earthy, peppery, dark-fruited red that has medium to full-bodied richness, terrific purity of fruit, and a charming, character-filled style. It’s a steal at the price.
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Altano

Altano

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Altano, Portugal
Altano The Family Estate Winery Image

Altano is produced by the Symington family, known for their long and distinguished history of producing premium Vintage Ports in the Douro, under such labels as Graham's, Warre's, Dow's and Quinta do Vesuvio. As a natural extension of their interest in and dedication to making Port, the Symingtons began producing Douro DOC table wines seriously in 1999, applying their skill and expertise to ensure that the results reflect their tradition of making the worlds finest wines. The Altano range of wines includes four labels—three red table wines and one white table wine. Today seven members of the Symington family are involved in the business, personally managing all aspects of winemaking from the vineyard to the final bottling of the wines. Symington Family Estates is committed to sustainable winemaking, working actively to protect natural ecosystems, limit carbon emissions, and support the local communities in the regions where they work.

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The home of Port—perhaps the most internationally acclaimed beverage—the Douro region of Portugal is one of the world’s oldest delimited wine regions, established in 1756. The vineyards of the Douro, set on the slopes surrounding the Douro River (known as the Duero in Spain), are incredibly steep, necessitating the use of terracing and thus, manual vineyard management as well as harvesting. The Douro's best sites, rare outcroppings of Cambrian schist, are reserved for vineyards that yield high quality Port.

While more than 100 indigenous varieties are approved for wine production in the Douro, there are five primary grapes that make up most Port and the region's excellent, though less known, red table wines. Touriga Nacional is the finest of these, prized for its deep color, tannins and floral aromatics. Tinta Roriz (Spain's Tempranillo) adds bright acidity and red fruit flavors. Touriga Franca shows great persistence of fruit and Tinta Barroca helps round out the blend with its supple texture. Tinta Cão, a fine but low-yielding variety, is now rarely planted but still highly valued for its ability to produce excellent, complex wines.

White wines, generally crisp, mineral-driven blends of Arinto, Viosinho, Gouveio, Malvasia Fina and an assortment of other rare but local varieties, are produced in small quantities but worth noting.

With hot summers and cool, wet winters, the Duoro has a maritime climate.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

RGL0415141SX_2015 Item# 206425

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