Within the Arrábida National Park in Setúbal, Qta do Paraíso is a Portuguese winery that has embraced the mission of saving and preserving the region's local grapes (Castelão, Bastardinho, Fernão Pires, and Moscatel) as well as protecting the surrounding environment that allows them to grow and develop in such a unique way. From local plants and animals to the characteristics of our limestone mountains and 380-meter-high cliffs, all play a role in our taste; we are only 3 km from the sea and our clay-limestone soil is influenced by the Mediterranean climate. Each of these characteristics plays a role in our final product.
We currently work with 4 vineyards with ages ranging from 30 to 100 years old, we try to keep our influence as minimal as possible, the harvest is manual and allows the grapes to arrive at the winery with low deterioration. The winemaking is done by carbonic fermentation, with only the addition of SO2 at 15%, approximately 40mg/lt, without any further interventions.

Information

Domain Name:
Qta do Paraíso
Winemaker's Name:
Cecilia & Carlos Alberto Sicupira
Country:
Portugal
Region:
Setúbal
Appellations:
Peninsula de Setubal, eninsula de Setubal
Farming:
Organic (IPAC)
Grape varieties:
Castelão

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<p>Within the Arr&aacute;bida National Park in Set&uacute;bal, Qta do Para&iacute;so is a Portuguese winery that has embraced the mission of saving and preserving the region's local grapes (Castel&atilde;o, Bastardinho, Fern&atilde;o Pires, and Moscatel) as well as protecting the surrounding environment that allows them to grow and develop in such a unique way. From local plants and animals to the characteristics of our limestone mountains and 380-meter-high cliffs, all play a role in our taste; we are only 3 km from the sea and our clay-limestone soil is influenced by the Mediterranean climate. Each of these characteristics plays a role in our final product.<br />We currently work with 4 vineyards with ages ranging from 30 to 100 years old, we try to keep our influence as minimal as possible, the harvest is manual and allows the grapes to arrive at the winery with low deterioration. The winemaking is done by carbonic fermentation, with only the addition of SO2 at 15%, approximately 40mg/lt, without any further interventions.</p>

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