Carcavelos wine dates back to the 15th century when Portugal established itself as a global maritime power through exploration and trade. The region’s unique terroir, blessed with a microclimate that enjoys the Atlantic’s maritime influence, made it ideal for the production of white fortified wine, known then as Eiras. The area’s sandy soil and proximity to the Tagus River created an optimal environment for cultivating grapes that thrive in lower acidity, such as the Arinto and Galego Dourado. Carcavelos became an international celebrity in the wine field featuring at one of the first Christie’s House wine auctions in September 1769, after the Marquis of Pombal, a progressive statesman and visionary, focused on enhancing the quality and marketability of Portugal’s wines. His work in the Douro Valley led to the demarcation of the Port region, and had ripple effects throughout the whole country, including Carcavelos, which became the smallest demarcated region in Portugal and one of the smallest in the world.

While Carcavelos wines became less popular in the 19th century, in recent years local producers and enthusiasts have worked diligently to revive the old vineyards and production techniques, breathing new life into this historic wine. With increasing numbers of tourists eager to sample Portugal’s rich wine heritage, wineries are re-establishing their presence in the market and storytelling around Carcavelos is re-establishing its allure. The hope is to bring this fortified wine back into the limelight, where it rightfully belongs.

Characteristics of Carcavelos wine
Carcavelos wines are primarily known for their distinct characteristics; the blend typically incorporates traditional Portuguese grape varieties like Castelão, Preto Martinho, Galego Dourado, Ratinho and Arinto (Pedernã). What distinguishes Carcavelos from other fortified wines, such as Port or Madeira, is its particular production method.
In addition to the grape varieties, the clay-limestone soil and the proximity to the sea and the orientation of the slopes allow for a daily and intimate relationship with the sea. Every night, the sea enters the land and bathes the vineyards, bringing humidity and salts that give this wine a unique character.

 During fermentation, Lourinhã’s famous brandy is added to the wine to preserve a portion of the natural sugars. This process results in a honey-coloured sweet wine with an alcohol content, typically between 17-20%.

Carcavelos must be aged in Portuguese and French oak barrels for an average period of 7-15 years, then, for six months in bottle before it can be released. This oxidative aging process helps to develop complex flavors, which add layers of rich aromas and tastes that evoke dried apricots, candied orange peel, nuts, and subtle hints of honey, and a backdrop of spices.

This wine demonstrates extremely high-quality standards and, together with the wines of Port, Madeira and Moscatel de Setúbal, is part of the exclusive group of Portuguese fortified wines, and is considered by numerous experts to be one of the best Portuguese aperitifs and an excellent digestive.

Carcavelos wine’s sweetness and complexity make it a versatile companion at the dining table. Traditionally served as an aperitif, it pairs beautifully with a range of appetizers and tapas. Its complex flavours also complement rich desserts, especially those containing fruits, nuts, and dark chocolate.

It is recommended to chill the wine slightly, much like one would serve a late-harvest wine, for example. It typically shines when served in a small glass, allowing drinkers to appreciate its rich aromas before sipping.

Recommendations

• Villa Oeiras 15 Years by Villa Oeiras
• Quinta dos Pesos – Carcavelos – 1995 by Quinta dos Pesos
• Quinta da Bela Vista Carcavelos 80 years by Companhia Agricola do Sanguinhal
• Carcavelos by Quinta Da Ribeira De Caparide

Words: Lívia Mokri