Altano Rosé is a fresh, modern expression of the Douro that shows a completely different side of a region better known for powerful reds and Port. Made from traditional red grapes harvested specifically for rosé production, it is pale, fragrant and wonderfully energetic, with wild strawberry, raspberry and redcurrant joined by pink grapefruit, delicate flowers and a subtle mineral edge. The palate is dry and refreshing, but there is enough texture to make it more interesting than a simple summer rosé. Bright citrus acidity gives the wine its mouth-watering character, while gentle time on the fine lees adds softness and volume. The result is elegant, juicy and extremely versatile – equally comfortable as an aperitif or alongside seafood, sushi and Mediterranean dishes.
Altano Rosé, Producer
Altano is produced by Symington Family Estates, one of the great family names of Portuguese wine. The Symington family has been making wine in the Douro for five generations and today owns 26 individual Quintas spread across some of the region’s most important vineyard areas.
Although the family is internationally famous for Port houses including Graham’s, Dow’s and Warre’s, it was also among the pioneers of modern dry Douro wine. During the 1990s, the Symingtons began exploring the potential of the same indigenous varieties and dramatic vineyards traditionally associated with Port for still wine production, eventually releasing the first Altano red in 1999.
Today, Altano is designed to offer an accessible introduction to contemporary Douro wine, combining native Portuguese varieties with the enormous vineyard resources and detailed knowledge of the region that come from generations of Symington involvement.
Altano Rosé, Terroir & Winemaking
The grapes come from the Douro Valley, where steep vineyard slopes, poor soils and a hot, dry growing season create naturally concentrated fruit. For the rosé, however, parcels are selected and harvested with freshness firmly in mind rather than maximum ripeness.
The precise blend has evolved between releases, drawing on traditional Douro varieties including Tinta Roriz, Touriga Franca, Touriga Nacional and Tinto Cão. Tinta Roriz has played an especially important role, and Symington harvest reports specifically identify selected parcels from Quinta do Ataíde being picked for Altano Rosé production.
After destemming, the grapes are gently pressed to extract delicate colour without excessive tannin. The clarified juice ferments at a cool temperature of around 16°C, preserving fresh fruit and floral aromas. Separate parcels and varieties are fermented individually before blending to achieve the desired balance of colour, aroma and flavour.
Recent releases also spend time in tank in contact with their fine lees, with bâtonnage used to give greater volume and texture to the palate without introducing any oak flavour.
Altano Rosé, Tasting Notes
Delicate salmon pink in colour with a bright, aromatic nose. Wild strawberry, raspberry and fresh redcurrant lead into pink grapefruit, subtle rose petals and delicate floral notes.
The palate is dry and refreshing, with juicy red berries balanced by lively citrus acidity. There is a gentle softness through the middle that gives the wine more texture than its pale appearance might suggest, while the fruit remains clean and precise.
Towards the finish, grapefruit and redcurrant are joined by a subtle mineral quality and faint herbal freshness. The overall impression is light, elegant and wonderfully mouth-watering, with enough fruit to be immediately appealing but enough acidity and savoury character to make it particularly versatile with food.
Altano Rosé, Food pairing suggestion: Grilled Prawns with Almond Ajo Blanco and Green Grapes
Did you know?
The same Douro landscape that produces some of the world’s most powerful fortified and red wines can also produce remarkably fresh rosé. The key is when the grapes are picked. Fruit destined for Altano Rosé is harvested earlier than grapes intended for richer red wines, helping maintain a favourable balance between sugar and acidity.
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