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DOC / DOP area west of Lisbon on the north side of the Tagus estuary in the Portuguese region Estremadura, The appellation was established in 1907. The Portuguese Prime Minister Marques de Pombal (1699-1782) owned a winery with a castle near Oeiras in the 18th century. He enacted a decree that Carcavelos wine with port wine was allowed to be blended. At that time, Carcavelos wine was very popular in England and reached 1769 at one auction at Christie's highest prices in London. In the past, the vineyards, which were much larger than today, were distributed in an island-like manner between Cascais in the west and Lisbon in the east. Today they have shrunk to 12 hectares north of Oeiras and west of Cascais.

The Dessert wine is made from the white wine varieties Arinto. Galego Dourado. Rabo de Ovelha. Ratinho and Seara Nova, as well as the red wine varieties Castelão Francês. Preto Martinho and Trincadeira Preta blended. The individual varieties are fermented separately. After blending Vinho abafado (fortified, half-fermented grape must from mostly Galego Dourado) added and the wine with wine spirit to at least 16 to 20% vol alcohol content aufgespritet. It matures in small oak barrels for three to five years or more. The one Tawny port (with which it was previously blended) similar Carcavelos is developed dry, semi-dry or semi-sweet and has aromas of nuts, vanilla. tobacco, Almonds and dried fruit. Depending on the grape variety used or the different types of expansion, the color can range from cognac to topaz (yellow) to brown-red. Quinta dos Pesos is considered the best producer.

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