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

Ref.: 2017562

Red Wine Cartuxa 2017 1.5 L

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To explore with time and imagination, free from commitment...The Cartuxa brand is the principal activity of the Eugénio de Almeida Foundation and the umbrella brand of the Cartuxa Winery, Cartuxa Olive Mill and Cartuxa Wine Tourism. The logo identifies wines such as Vinea, EA, Foral de Évora, Cartuxa, Scala Coeli and the legendary Pêra-Manca, as well as the olive oils Álamos, EA and Cartuxa Gourmet.Excellence, quality and individuality in a style of its own, is what marks the difference and defines a classic Alentejo. These are also the values recognised by consumers of the Cartuxa brand, and the strength of the name and its positive connotations are what keeps them loyal to our products. Wine, Olive Oil and Wine Tourism likewise embody the same values.

Producer

Fundação Eugénio de Almeida

Producer

Fundação Eugénio de Almeida

Country

Portugal

Region

Alentejo

Grape

Alicante Bouschet, Aragonês, Trincadeira

Winemaker

Pedro Baptista

Alcohol Content (%)

Capacity

1.5 L

Capacity

1.5 L

Region

Alentejo

Grape

Alicante Bouschet, Aragonês, Trincadeira

Alcohol Content (%)

Country

Portugal

Winemaker

Pedro Baptista

Aged in oak, the wines are elegant, with good structure combing the aromas of the grape varieties used and conferring a persistent and complex flavour.

SERVING TEMPERATURE

Serve at a temperature in between 16ºC and 18ºC

Cartuxa red Reserve is a blend of Alicante Bouschet andAragonez planted in the Eugénio de Almeida Foudation,oldest vineyards. When the grapes are judged to beperfectly matured, they are carefully picked and broughtinto the winery for de-stalking, gentle crushing andfermentation in temperature controlled steel vats. Therefollows a 15 days maceration period followed bymaturation in new French barrels for 15 months, and 15months in bottle prior to release.