Fonseca : Siroco Dry White

Tasting characteristics and tips for the Siroco Dry White by Fonseca

Tasting

Appearance
A beautiful pale straw colour, bright and clear, adorned with subtle golden highlights.

Nose
The aromatic bouquet opens with expressive scents of ripe white fruits and stone fruits, accompanied by delicate floral notes. The whole is subtly underlined by hints of hazelnut and a very fine oakiness.

Palate
The attack is ample, fruity and velvety. A slight sweetness coats the palate, perfectly balanced by a vibrant acidity. The finish is long, elegant and particularly refreshing.

Food and wine pairings
Traditionally enjoyed as an aperitif, this port pairs wonderfully with salted almonds or olives. It also goes beautifully with smoked fish, seafood terrines, Mediterranean tapas or lightly aged soft cheeses. It can also be enjoyed as a long drink cocktail, served over ice with tonic water and a fresh mint leaf.

Serving and cellaring
The Siroco Dry White is ready to be enjoyed right now and requires no decanting. It is recommended to serve it well chilled, ideally at a temperature between 6°C and 10°C. The bottle should be stored upright, away from light and heat. Once opened, it is advisable to consume it within about a month to fully enjoy its freshness.

An elegant dry white Vintage Port by Fonseca

The estate
Founded in the early 1800s, the Fonseca House is a true historical reference in the Douro region. Now owned by The Fladgate Partnership group, led by Adrian Bridge with David Guimaraens as technical director, this brand has established itself through the consistent quality of its Duriense cuvées. A pioneer in sustainable and organic viticulture, it operates iconic estates such as Quinta do Cruzeiro, Quinta do Panascal and Quinta do Santo António. Recognised worldwide, the house excels in crafting great cellaring wines and oak-aged cuvées.

The vineyard
The grapes used for this Port come from the coolest and highest plots of the Douro Valley, mainly in the Cima Corgo and Douro Superior areas. This singular terroir, characterised by steep slopes and poor schist soils, allows the vines to root deeply. Altitude plays a key role by offering cooler nights, which preserve the natural acidity and aromatic finesse of the berries. The estate also promotes biodiversity through environmentally respectful farming practices.

Winemaking and aging
To achieve the dry style of the Siroco Dry White, fermentation is deliberately extended in order to convert more sugars into alcohol. The must ferments half on the skins and half without, avoiding pump-overs to limit oxidation. Fermentation is then stopped by the addition of a neutral wine spirit. Finally, the wine ages for several years in small wooden vats, an oak-barrel ageing process that gives it its silky texture and aromatic complexity.

Grape varieties
This non-vintage cuvée is the result of a meticulous blend of several harvest years. This traditional method allows the house to ensure stylistic consistency from one bottling to the next, offering a balanced and regular profile. Malvasia Fina, the dominant grape, is complemented by Gouveio, Viosinho, Rabigato and Arinto.