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Azienda vinicola | Cartuxa |
|---|---|
Uve | 100% Antão Vaz |
Regione | Evora |
Stili vinicoli | Alentejo Rosso |
Gradazione alcolica | 15% |
Allergeni | Contiene solfiti, proteine delle uova |
Chiusura della bottiglia | cork |
Descrizione del vino | 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. |
This full-bodied, nuanced red is an absolute slam-dunk for any Napa Cab devotee, it's hard to resist!
Until relatively recently, Portugal was mostly known for Port, a fortified wine produced in the Douro Valley. But something shifted when wine lovers learned of their luscious, powerhouse reds that were too often overlooked, like this full-bodied and nuanced Cartuxa Évora Colheita Tinto 2020.
The Vivino community is catching onto the incredible value that is coming out of not only Cartuxa, but Portugal as a whole. They offer an abundance of power-packed, supple reds that can easily win over any Napa Cab drinker.
Leggero | Strutturato | |
Morbido | Tannico | |
Secco | Dolce | |
Piatto | Acidulo |
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...
