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A blend of highly characterful varieties, typical of the Dão region, which give rise to a wine with fresh aromas and fruit, where a slight aging of part of the wines that make up the blend in French oak barrels added body, presence and complexity , without compromising the traditional elegance and smoothness that are the hallmark of reds in this region.
It was made in traditional open stone tanks “lagares” and trodden by foot and had a stage 3 months in French oak barrels, with Touriga Nacional, Tinta Roriz, Touriga Francesa and Tinta Barroca.
It was done in stainless steel vats with temperature control of fermentation, with grape Malvasia Fina, Cerceal, Gouveio and Moscatel
Behind Adega Cartuxa [Cartuxa Winery] is a great family, the Eugénio de Almeida family. Let’s go back to 1913, the year Vasco Maria was born into one of the most influential families of the 19th century. Born in Lisbon, he soon established links with Évora and Alentejo, where the family had an extensive heritage. Vasco Maria always considered people to be the most valuable variable on the basis of which he organised all his efforts. These included revitalising winemaking and planting a vast area of olive groves just a few kilometres from Évora, which resulted in the wines and olive oils produced to this day.