D.O.C. Moscatel Setubal

The origin of Moscatel de Setúbal dates back to the Setúbal Peninsula, in Portugal, where this distinctive wine gained renown as one of the country's wine jewels. In the past, production required at least 67% Muscat grapes, but European Union regulations now require a minimum of 85% for the designation "Moscatel" to be on the label. In the 14th century, Muscat's fame grew exponentially when Richard II of England began to import it regularly. In the 15th and 16th centuries, it was a constant companion on sea voyages towards India. During the Portuguese Discoveries, wine traveled in barrels exposed to the sun, enriching in quality along the way. There are several categories of Moscatel de Setúbal, including Moscatel Superior, aged for at least five years, and dated and undated Moscatel, varying in the composition of the harvests. This wine is produced mainly from two grape varieties: Moscatel de Setúbal and Moscatel Roxo. Both thrive on the limestone slopes of Serra da Arrábida, each contributing its own distinctive character and aroma. Unlike most wines, Moscatel de Setúbal can be enjoyed for up to four weeks after opening the bottle, keeping its characteristics intact. The ideal serving temperature varies from 10º to 12ºC for younger wines and from 12º to 14ºC for older wines. As for pairing, Moscatel de Setúbal complements a variety of dishes, from dried fruits to orange-based desserts, in addition to conventual sweets and cheeses, such as the traditional Azeitão cheese, produced in the same region. ALAMBRE 40 YEARS D.O.C. SETÚBAL MOSCATEL Moscatel de Setúbal is a fortified wine with a Controlled Denomination of Origin (D.O.C.), recognized since 1907. However, José Maria da Fonseca has been producing Moscatel de Setúbal since 1834, which makes it possible to have an unprecedented heritage of muscatel wines. When the grapes arrive at the winery, we begin by analyzing their probable degree, so that the addition of brandy is carried out at the ideal time for fermentation to stop. After a skin contact period of 5 months, the pressing of the masses begins in March, and the resulting wine is blended with the tears wine. In the production of Moscatéis de Setúbal José Maria da Fonseca, great care is taken when selecting the batches that make up this product. The harvests that make up this batch wine are aged in used oak barrels until the bottling date.