Due to its climate and geographical factors, the Setúbal Peninsula in Portugal features dry, hot summers and mild, rainy winters, with predominantly limestone soil, making it highly suitable for cultivating high-quality white grape varieties. The Setúbal Peninsula has a total of 13 sub-regions, which are essentially divided into regional wines (Peninsula de Setubal GI) and two Denominations of Origin (Setubal DO): Setúbal and Palmela DO wines. Friends who immigrate to Portugal can fully experience the beauty matured by time on the Setúbal Peninsula.
Among them, Setúbal DO wines must be produced using the region's Moscatel de Setúbal (white) or Moscatel Roxo (red) to create fortified sweet wines, and the ratio of these two grapes must strictly reach 3 : 2.
For this type of fortified sweet wine, whether red or white, the grapes are fermented with their skins, and grape brandy is added to terminate the fermentation.
After resting for 4 to 6 months, the wine is classified into two grades for aging based on its quality. A portion, known as "Young" fortified wine, is stored in oak barrels for 18 months before being sold; it has a golden yellow color and sweet aromas of white flowers and lychee, while the Moscatel Roxo has a deeper hue.
Only a small portion can continue to age in barrels for decades, even over 20 years, and is labeled as "Classic." This aged fortified sweet wine possesses rich aromas of nuts, honey, figs, and caramel, and can be considered the finest fortified Moscatel wine.
In the Palmela region, red wines are primarily produced using the local late-ripening Castelão grape, which must account for at least two-thirds of the blend.
Outside of the Setúbal Peninsula, it is difficult for Castelão grapes to ripen fully; they are better suited for the hot, sandy soils of Palmela. White grape varieties have lower yields and no restrictions on single-varietal proportions, often being blended with the fragrant Fernão Pires and Setúbal's Moscatel grapes.