The flavor of non oak in wine of Península de Setúbal
Discover the of Península de Setúbal wines revealing the of non oak flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
More information on of Península de Setúbal flavors
Setúbal Peninsula (also known as Península de Setúbal) is the Portuguese wine region immediately southeast of Lisbon, across the Tejo estuary. The Terroir in the area ranges from sandy coastal plains to the craggy, limestone-rich Serra Arribida hills. The area is known for its Dry red wines made from Castelão, and for its fortified wines and Sweet Moscatel de Setúbal.
The wines produced here are made under three titles: two DOCs, Palmela and Setúbal, and one IGP.
The IGP (formerly VR, or Vinho Regional) has been officially named "Peninsula de Setúbal" since 2008, but before that was known as VR Terras do Sado, meaning "lands of the river Sado". The Sado is one of Portugal's major rivers, and flows North from the Caldeirão hills to Setúbal city, on the southern edge of the eponymous peninsula.
The Setúbal Peninsula's two DOC titles cover a similar area, but encompass different styles of wine. Palmela covers both the sandy plains and the hills, while Setúbal covers the land on the hills.
The Castelão Grape which comprises the majority of Palmela wines performs admirably on the dry, sandy soils, which is one of the few terroirs in Portugal where it can reach Full ripeness. Other Portuguese and international varieties like Cabernet Sauvignon, Touriga Nacional and Syrah are planted on the slopes hills.
The other DOC covering the peninsula, Setúbal, is for sweet fortified wines made from Muscat of Alexandria, here known as Moscatel de Setúbal. These are made slightly differently from Portugal's most famous fortified wine, Port, in that leftover grape skins are added to the wine after Mutage.
The word of the wine: Ancestral method
A method of making certain sparkling wines such as blanquette de Limoux, sparkling gaillac or clairette de Die, which consists of a second fermentation in the bottle based on natural sugars and yeasts naturally brought by the grapes (unlike the méthode champenoise, which requires the addition of tirage liquor).
Other flavors in the same category
What are the typical grape varieties with flavor de non oak of Península de Setúbal?
- Touriga nacionalIn 13% of wines with flavor de non oak
- Cabernet-sauvignonIn 8% of wines with flavor de non oak
- PeriquitaIn 3% of wines with flavor de non oak
- ChardonnayIn 2% of wines with flavor de non oak
- Fernao piresIn 2% of wines with flavor de non oak
- TrousseauIn 1% of wines with flavor de non oak
- Petit verdotIn 1% of wines with flavor de non oak
- Touriga francaIn 1% of wines with flavor de non oak
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