Vinification of Cartuxa DOC Red Wine of 6 Liters: produced from the Aragonez, Alicante Bouschet, and Trincadeira grape varieties, planted in the vineyards of Fundação Eugénio de Almeida. When the grapes reach the ideal ripeness, they are harvested and transported to the winery, where the technological process begins with total destemming and slight crushing. Then, the grapes are fermented separately in stainless steel tanks at a temperature of 27º, followed by prolonged post-fermentation maturation. It aged for 12 months in French oak vats and barrels and 6 months in the bottle.
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