Moscatel de Setúbal is the most emblematic wine produced in the region. This fortified wine can be obtained from the Moscatel de Setúbal or Moscatel Roxo grape varieties, producing Moscatel the Setúbal or Moscatel Roxo wines, respectively. The production of Moscatel Roxo is relatively limited.

In the fortified wine of Setúbal, the Moscatel grape must make up at least 67% of the grape varieties used in the production of the wine. This percentage rises to 85% in the production of Moscatel Roxo.

Moscatel de Setúbal is usually harvested when the grapes reach a sugar level corresponding to about 12-13% potential alcohol, thus benefiting from all of the grape variety's characteristics. Moscatel Roxo is harvested when the grapes reach the desired degree of ripeness, between 13-14% potential alcohol.

At the initial stage of fermentation, fortifying spirit is added to moscatels, usually at 77% alcohol volume, in a corresponding amount to increase the wine’s alcohol content (usually to about 18% vol.). The final sugar content in wine varies between 90g and 200g per litre. Afterwards, skin maceration takes place, which can last for six months. At this stage the skins’ components, which are necessary to add colour, aroma and structure to the wine, are removed.

Moscatel wines have persistent flavour and are pleasantly scented. Moscatel de Setúbal has a golden colour that can vary between light topaz and amber. It has aromas of orange tree flowers, honey, date and orange. Moscatel Roxo is slightly pink coloured and its aromas resemble those of roses, being much more rich and complex than those of Moscatel de Setúbal.

The Fernão Pires grape is used in most white wines produced in Península de Setúbal. The Arinto, Rabo de Ovelha and other international grape varieties are also used in the production of white wine. These wines are light, aromatic and medium structured. Some are fermented in wood barrels and have more complex, full bodied aromas.

Most of the region’s red wines are produced from the Castelão grape, which is also known as Periquita. However, there are many other grape varieties planted in the region, including some which are more famous internationally. These red wines are deeply coloured, without purple tones, and have an aroma of wild fruit compote and jelly. The wine is structured in the mouth and its tannins are little aggressive. These wines have great longevity and wood ageing endows them with a lush red colour and complex aromas (vanilla, coconut, coffee, tobacco or chocolate).

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