Bacalhoa is an umbrella brand that unites no fewer than 11 wineries, located in Portugal's most beautiful wine regions. For years, Jose Berardo had been on a mission to create Bacalhoa. Thanks in part to Portugal's accession to the Portuguese winery in 1986 and the associated agricultural subsidies, the quality of Portuguese wines began to rise dramatically. In the late 1990s, Jose Berardo was able to make a major breakthrough and united the wineries under one name: Palacio e Quinta de Bacalhoa. The epicenter of this conurbation became the Setúbal Peninsula, also the origin of this exquisite Bacalhoa Moscatel de Setúbal.
This Bacalhoa Moscatel de Setubal is a unique piece of craftsmanship. It's made from the Muscat grape, known for its use in dessert wines. These grapes grow in the acclaimed Serra da Arrabica region, located on Setubal, south of the Portuguese capital, Lisbon. During fermentation, the skins are kept in place for a long time. This creates an expressive flavor and intense color. The aging in oak barrels is the icing on the cake. When you pour Bacalhoa Moscatel de Setubal, you'd better get ready. It's a parade of vibrant aromas and flavors: spring orange blossom, refreshing citrus, candied raisins, fragrant cinnamon, and a hint of Chinese dark tea. Rich, complex, and sweet, making Bacalhoa Moscatel de Setubal our favorite dessert wine.
