Quinta do Vallado Sousao 2019

Intense aromas of ripe black fruit, such as blackberries and cherries, with notes of vanilla and spices

Sousão (Vinhão, Souson)

$77.00

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BODY: Medium +
DRYNESS: Very Dry
ACIDITY: Medium
TANNIN: Medium +
ALCOHOL (%):

Origin: Douro Valley, Portugal

Grape Varietals:
Sousão (Vinhão, Souson)

Winemaking:

Direct Press, Extended Skin Contact, and Malolactic Fermentation

Maturation:

Awards:

WESTERN FOOD PAIRING

ASIAN FOOD PAIRING

Quinta do Vallado

Quinta do Vallado, built in 1716, is one of the oldest and more famous “quintas” in the Douro Valley. It belonged to the legendary Dona Antónia Adelaide Ferreira and remains to this day in the hands of her descendants

Description

Quinta do Vallado Sousao 2019 is a red wine made exclusively from the Sousao grape variety grown in the Douro Valley region of Portugal. The grapes were carefully handpicked and underwent temperature-controlled fermentation in stainless steel tanks, followed by aging in oak barrels for 12 months.

The wine is characterized by its deep ruby color and intense aromas of ripe black fruit, such as blackberries and cherries, with notes of vanilla and spices. On the palate, it is full-bodied, with firm tannins and a long, persistent finish. This wine is best enjoyed with hearty meat dishes, game, or aged cheeses.

Quinta do Vallado is one of the oldest and most prestigious wineries in the Douro Valley, with a history dating back to 1716. The winery is committed to producing high-quality wines that express the unique terroir of the region, using sustainable and environmentally friendly practices

Elegant & Structured Reds

From Barolo to Bordeaux, these wines are steeped in tradition. The style covers a broad spectrum of flavor profiles, but tend to be elegant and structured and can be cellared for a long time.

These wines often have savoury tones of earth, bell pepper, tobacco, cassis, and are often medium to full bodied, with long finish & structured palattes

Malolactic fermentation

MLF is a process that results in reduction in acidity & the production of buttery texture & taste profile, often applied to more bodied styles of red & white wines
While not all creamy whites or rich fruity reds undergo MLF, and can adopt similar profiles from barrel ageing,