Setúbal Peninsula: Wines with an Atlantic Soul - An Oenological Guide
Welcome to the Setúbal Peninsula! Presentation of the region, its history and the uniqueness of its wines.
A toast to the past and the present: A brief journey through the history of winemaking in the Setúbal Peninsula, from the beginnings to the modern era.
Invitation to discovery: Awakening the reader's curiosity to explore the diversity of terroirs, grape varieties and wines in the region, with a focus on pairing with local gastronomy and wine tourism experiences.
Terroir of the Setúbal Peninsula: The Influence of the Atlantic and Soil Diversity
Geography and Climate:
Maritime influence: Atlantic breezes, humidity and moderate temperatures.
Serra da Arrábida: Microclimates and soils, creating a unique terroir for wine production.
Soils of the Peninsula: Diversity of soils - sandy, clayey and limestone - and their influence on the character of the wines.
Subregions:
Palmela: Exploring the main sub-region and its emblematic wines.
Setúbal: The tradition of Moscatel wines and the richness of its gastronomy.
Other sub-regions: Discovering production in Azeitão, Sesimbra and Fernão Pó.
Grapes from the Setúbal Peninsula: Tradition and Modernity in Harmony
Red Castes:
Castelão: The region's emblematic red grape - rusticity, red fruits and aging potential.
Touriga Nacional: Elegance, aromatic complexity and structure.
Trincadeira: Red fruits, spices and freshness.
Aragonez: Structure, tannins and aging potential.
Other grape varieties: Discovering the varieties that complement the blend and their contribution to diversity.
White grape varieties:
Fernão Pires (Maria Gomes): Floral and citrus aromas, versatility and typicality.
Moscatel de Setúbal: The grape of fortified wines - sweetness, aromatic complexity and longevity.
Arinto: High acidity, minerality and freshness.
Chardonnay: Elegance, complexity and adaptability to the terroir.
Other varieties: Exploring the varieties that contribute to the richness of white and rosé wines.
Winemaking on the Setúbal Peninsula: Practices and Challenges
Vineyard Management:
Cultivation techniques and the challenges of the Mediterranean climate.
Sustainability: Practices that respect the environment and guarantee the longevity of viticulture.
Wine Making:
Winemaking techniques: From tradition to new technologies.
The use of oak: Types of barrels and their influence on the style of wines.
Fortified wines: The tradition of Moscatel de Setúbal and its production methods.
The Wines of the Setúbal Peninsula: A Tasting Guide
Sensory Profiles:
Reds: Red and black fruits, spices, tannins and structure.
Whites: Freshness, citrus and floral aromas, minerality and acidity.
Rosés: Lightness, red fruits and freshness.
Fortified wines: Sweetness, aromatic complexity and longevity.
Harmonization:
Uncovering the ideal pairings for the cuisine of the Setúbal Peninsula.
Fish, seafood, meat and desserts: Wine suggestions for each delicacy.
Wine tourism on the Setúbal Peninsula: A Complete Experience
Enogastronomic itineraries:
Exploring the main wine routes on the Setúbal Peninsula.
Visits to wineries, tastings and authentic experiences in stunning landscapes.
Tourist Attractions:
Uncovering the natural beauty of the region: beaches, mountains, the Arrábida Natural Park and the Sado Estuary Natural Reserve.
Culture and history: Visit to historic villages, castles and monuments.
Local gastronomy: Culinary delights that complement the wine tourism experience, such as Azeitão cheese, sausages and fresh fish.
The Future of Winemaking on the Setúbal Peninsula
Challenges and Opportunities:
Climate change, sustainability and the future of production.
The role of innovation and technology in viticulture in the region.
The Potential of the Region:
Consolidating the reputation of the Setúbal Peninsula as a producer of high quality wines and a wine tourism destination.
A look at the future of viticulture in the Peninsula and its role on the national and international scene.
