Grape in focus
Castelão: the red grape of the south
Castelão was long the most planted red grape in southern Portugal. It goes by many names, from Periquita to João de Santarém, and gives juicy, fruity red wine. In the right place, close to the ocean, it becomes surprisingly fine.
Castelão at a glance
| Origin | Portugal. A natural cross of Alfrocheiro and the Spanish white grape Cayetana Blanca. |
|---|---|
| Other names | Periquita in Setúbal, João de Santarém in Tejo and western Lisboa, Castelão Francês |
| Main regions | Península de Setúbal, where it covers 43 percent of the vineyards, Lisboa, Tejo and the Alentejo |
| Plantings | 8,191 ha (2025), still Portugal’s sixth grape, but declining for years |
| In the vineyard | Easy and versatile. On the sands of Palmela it gives full-bodied wine, in cooler coastal areas lighter and fresher wine. |
| Taste | Raspberry, redcurrant and cherry, sometimes a spicy or savoury note, juicy, with supple tannins |
| Styles | Red, rosé, palhete and even white, when the grapes are pressed straight away |
Read more about the other Portuguese grapes in our overview of Portuguese grape varieties.
A grape with many names
In Setúbal, Castelão is called Periquita, after a vineyard where the Fonseca family planted the grape in the nineteenth century. Periquita later became the name of their best-known wine as well. In Tejo and western Lisboa it is called João de Santarém, elsewhere Castelão Francês. DNA research showed that it is a natural cross of Alfrocheiro and the Spanish white grape Cayetana Blanca.
From workhorse to coastal wine
Castelão grows easily and yields generously. That is why it was long planted for large volumes, which gave it a simple image. Since 2000 plantings have almost halved, in favour of Touriga Nacional, Syrah and other grapes. On the sands of Palmela, on the Setúbal peninsula, it must still make up at least two thirds of the red wine. There it gives full-bodied wine that becomes more savoury and deeper with age.
We look for Castelão somewhere else: close to the Atlantic Ocean. In the hills near Sintra, Vitor Claro works with Castelão a stone’s throw from the sea. Humus and Marinho make light, juicy Castelão in Lisboa with minimal intervention, Casal Figueira a pure Castelão in stainless steel. And in the western Algarve, Atlas Land picks old vines on sand and clay, in the wind off the ocean.
What to eat with it?
A light, fresh Castelão from the coast can be served a little cooler and goes well with grilled tuna, piri-piri chicken, chouriço or pasta with tomato sauce. The fuller wines from the south can handle pork with clams, braised beef or a well-seasoned burger.
Our wines with Castelão
Mostly from the Atlantic coast: Lisboa and the western Algarve. Each bottle shows which grapes it is made from.
Lisboa
Algarve
Alentejo
White from the Algarve
Rosé and palhete
Frequently asked questions about Castelão
Is Periquita a grape or a wine?
Both. Periquita is the name for Castelão in Setúbal and also a well-known wine brand of José Maria da Fonseca.
Can Castelão age?
The full-bodied wines of Palmela can: they become more savoury and deeper. The light, juicy coastal wines are best young, within two to three years.
At what temperature should you serve Castelão?
Light Castelão around 14 °C, fuller wines around 16 to 17 °C.
Plantings: IVV, castas mais utilizadas 2025 (ivv.gov.pt). Background: The Oxford Companion to Wine, via JancisRobinson.com.