£25.75 / bottle
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| Origin | Alentejo, Portugal |
|---|---|
| Main Grapes | Alicante Bouschet |
| Other Grapes | Aragonez, Castelao, Trincadeira |
| Vintages | 2019 |
| Bottle Sizes | 75cl |
| Website | Adega Cartuxa |
Cartuxa Colheita Tinto is a Portuguese red wine produced in the Evora sub-region of Alentejo, in south-central / southern Portugal. It is bottled as DOC Alentejo-Évora.
Cartuxa wines are produced by Eugénio de Almeida Foundation. The foundation was created by Vasco Maria Eugénio de Almeida in 1963 to develop important social and cultural organisations across the region including Évora University, hospitals, social housing and numerous welfare institutions. The Cartuxa winery, Monte de Pinheiros, is located at Herdade de Pinheiros It is one of the oldest and most renowned wineries in Portugal. There have been vineyards at the Quinta de Valbom site since 1517 when the Jesuits established the second oldest university in Portugal. In the adjoining site, the Carthusians built the famous Cartuxa Monastery between 1587 and 1598. Eventually both the Jesuits and Carthusians were expelled from Portugal and their properties were acquired by the government. The Eugénio de Almeida family acquired the estate in 1871 and set about rescueing it from ruin.
Today the estate consists of 1050 hectares spread across four estates: 650 hectares of which they own and 400 hectares which are on long-term contracts. The vineyards are made up of the Pinheiros, Casito, Álamo de Cima, Álamo da Horta and Quinta de Valbom estates. The winery produces several brands including EA, Foral de Evora, Cartuxa adn the fabled Pêra-Manca. As well as excellent wines, olive oil production is extremely important and there are now some 400 hectares of olive groves producing fine quality extra virgin olive oils.
Cartuxa Colheita Tinto is a blend of Alicante Bouschet, Aragonez and Trincadeira, from estate vineyards. When the grapes are judged to be perfectly matured, they are carefully picked and taken to the winery for de-stalking, gentle crushing and fermentation in temperaturecontrolled steel vats. An extended maceration period is followed by maturation in vats and oak barrels for 12 months. The wine is then aged in the bottle for 9 months prior to release.
Cartuxa Colheita Tinto is a deep ruby colour. Aged in oak it is an elegant wine with good structure. It has an aromatic nose of black plum, crushed black cherry, forest fruits, with a
delicate touch of violets. On the palate, the flavours present more black fruit, red berry fruit, with a hint of marzipan.
A great companion to red meats such as roast
beef and lamb.
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