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Cartuxa red Reserve is a blend of Alicante Bouschet and Aragonez planted in the Eugénio de Almeida  Foudation, oldest vineyards. When the grapes are judged to be perfectly matured, they are carefully picked and brought into the winery for de-stalking, gentle crushing and fermentation in  temperature controlled steel vats. There follows a 15 days maceration period  followed by maturation in new French barrels for 15 months, and 15 months in bottle prior to release. 

Cartuxa red is a blend of Aragonez, Alicante Bouschet, Trincadeira and Cabernet Sauvignon, planted in the Eugénio de Almeida Foundation vineyards. When the grapes are judged  to be perfectly matured, they are carefully picked and brought into the winery for de-stalking, gentle crushing and fermentation in temperature controlled steel vats. There follows an extended maceration period followed by maturation in vats and barrels for 12 months. The wine is aged in bottle for 12 months prior to release.

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EA red is a blend of Aragonez, Trincadeira, Alicante Bouschet, Castelão and Syrah planted at the Eugénio de Almeida Foundation vineyards. When grapes reach the right point of maturation they are carefully picked and brought to the winery where they are fermented in stainless steel vats at controlled temperature of 24-27ºC. Following fermentation the wine is filtered, stabilized and bottled for immediate consumption.
 

Produced from Aragonez, Alicante Bouschet, Trincadeira and Syrah planted at the Eugénio de Almeida Foundation vineyards. When grapes attain optimum ripeness they are taken to the winery where they undergo a light crush and de-stalking. Fermentation takes place in stainless steel vats between 24-27ºC. Maturation is in French and American oak barrels for 4 months and thereafter it is prepared for further aging in bottle.

EA Red Organic is a blend of Alicante Bouchet and Syrah planted 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, de-stalked and gently crushed. Fermentation is in stainless steel vats at a controlled temperature of 24-27ºC. The wine age 6 months in french barrels. Gently filtration before bottling.

In 2013 Touriga Nacional and Touriga Franca was used, harvested on the 24th of September. After picking, the grapes underwent cold maceration followed by fermentation at 28ºC and a further, prolonged, maceration for 30 days. Maturation took place over 12 months in new french oak barrels.

Scala Coeli (Latin for "stairway to Heaven”), takes its name from the Santa Maria Scala Coeli Monastery, more usually known as Cartuxa Monastery, a site where Carthusian monks live in silence and prayer. Produced from the best blends of the year of international grape varieties, it was produced for the first time in 2011.

For being an exception wine with high evolution potential it deserved reservation's designation.

Vinea Cartuxa red is a blend of Aragonez, Trincadeira, Alicante Bouschet and Castelão. The fermentation takes place at 24-27ºC in stainless steel vats. After fermentation the wine is filtered, blended, stabilised and bottled.

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.