Lisboa wine region is one of the biggest wine regions in Portugal. It has a long wine tradition, though its wines were sold in bulk for many years. The exceptions are Bucelas, Carcavelos and Colares, which produced wine that gained national and international recognition.

With the modernisation of wineries it was possible to change winemaking processes and improve the quality and style of  Lisboa’s wines. This way, in Encostas De Aire, Alcobaça, Óbidos, Alenquer, Arruda and Torres Vedras one produces red and white wines whose quality is ever more recognised.

White wines from Lisboa are aromatic, fruity and very fresh. Some are slightly acidulous, due to the influence of the Atlantic climate on the grape ripening period. The red wines are light, smooth and lively coloured. Some of them are a little astringent when young; however, as they age, they become quite smooth and velvety in the mouth. Lourinhã produces mainly spirit.

In Carcavelos, wine production is almost extinct. However, this sub-region is still famous for the production of a delicate, velvety, topaz coloured dessert wine with aromas of almonds.

The sub-region of Bucelas produces one of the most famous white wines in Portugal. It is produced from the Arinto grape and is characterised by its citrine colour and fruity aroma and flavour. It is a light, dry wine that has a golden yellow colour when aged.

The grape varieties, the soil and the typical climate of Colares contribute to the production of very special wines. Here, the vine is still grown ungrafted or in sandy soils near the sea. Red wine from Bucelas is produced from the Ramisco grape (which must make up 80% of the grape varieties used) combined with other grape varieties such as João de Santarém or Molar. This red wine is very harsh and astringent when young; however, as it ages it becomes softer, with complexity of aromas and a colour resembling that of onion peel. The white wines are mainly produced from the Malvasia and Arinto grapes. They are citrine coloured and have fruity aromas that become more complex as the wine ages.

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