Note équivalente ou légèrement mieux noté que des vins similaires pour cette gamme de prix
Domaine viticole | Cartuxa |
|---|---|
Cépages | 100 % Antão Vaz |
Région | Evora |
Style de vin | Alentejo Rouge (Portugal) |
Teneur en alcool | 15 % |
Allergènes | Contient : sulfites, allergènes (œufs) |
Bouchage des bouteilles | cork |
Description du vin | Cartuxa wines reflect the tradition and famed quality of the first people to make wine at Cartuxa; Carthusian monks who in 1587 established the Santa Maria Scala Coeli Monastery. It was first produced in 1986. Cartuxa red is a blend of Aragonez, Alicante Bouschet and Trincadeira, 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 6 months prior to release. |
Léger | Puissant | |
Souple | Tannique | |
Sec | Moelleux | |
Doux | Acide |
The Alentejo region covers approximately a third of Portugal, producing red wines that are easy-drinking and fruit-forward.
Aragonez is the most widely-planted red grape in the region, which produces full-bodied, budget friendly red wines. Castelao, Trincadeira are also widely planted. Frequently, wines from this region are blends of several grapes.
Although traditional Portuguese grape varietie...
