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Vín og Veiðarfæri

Cartuxa white is a blend of Antão Vaz, Arinto and Roupeiro planted in the Fundação Eugénio de Almeida vineyards. When the grapes reach the right point of maturation they are carefully picked, de-stalked and gently crushed. Fermentation is in stainless steel vats at a controlled temperature of 16ºC and the wine matures on the lees for a further twelve months, with battonage.

Pêra-Manca is the label reserved for the Eugénio de Almeida Foundation’s most exceptional wines. 
The whites are a blend of Antão Vaz and Arinto grape varieties, showing a citrus colour and a fruity, persistent, delicate and complex aroma. On the palate they are soft, dry, complex and balanced.

Produced from Antão Vaz, Roupeiro and Arinto grown in our own vineyards at the Eugénio de Almeida Foundation. After harvesting, the grapes are taken to the winery where they are cooled, de-stalked, lightly crushed, pressed ready for fermentation at 16ºC in stainless steel vats. After fermentation the wine is filtered, blended and stabilised ready for early drinking.

Produced from Assario grown in our own vineyards at Eugénio de Almeida Foundation following sustainable viticulture practices. When the grapes reach the right point of maturation they are carefully picked, destalked and gently crushed. Fermentation is in stainless steel vats at a controlled temperature of 16ºC and the wine matures on the lees for a further 4 months. This wine is stabilized by cold, gently filtration before bottling. 

Produced from Viosinho with grapes picked on August 13th. Comprehensive berry selection at the winery was followed by fermentation in stainless steel tanks with a further 10 months of lees ageing and stirring.

An easy-drinking, everyday wine from Adega Cartuxa. For more informal occasions.

Wine in the Évora region dates back to time immemorial and the Charter granted by Manuel I to the city in 1501 is testament to this. The white wines are produced from Assario, Roupeiro and Arinto grape varieties, with young, fresh and fruity aromas.