Cartuxa reflects the tradition and famed quality of first people to make wine at Cartuxa: Carthusian monks who in 1598 established the Santa Maria Scala Coeli Monastery. With the aim of bringing back to life traditional wine making in the Alentejo, we produced this organic Cartuxa Red from Clay Pot. Using Alicante Bouschet red variety, the entire process is completed in these accient clay pots.
CARTUXA | BIO | WHITE | AMPHORA | 2016 | DOC ALENTEJO
The Cartuxa Winery, located on the Quinta de Valbom estate is closely connected to the Jesuits. Founded by Ignacius of Loyola – later Saint Ignacius – in 1540, the Order of Jesuits was devoted to missionary and educational work.
Arinto, Roupeiro, Fernao Pires, Trincadeira das Pratas and Malvazia Rei
Acacia Aromas, Citrus, Grapefruit and some smoke.
Strong mineral component, with notes of tropical fruit, dry herb and orange blossom.
Clay Pot Maturation – Fermented with full maceration temp controlled for 29x days. Stirred twice a day.
Citrus, tropical fruits and long persistent finish, a truly complex wine.
Oysters, Clams, Sashimi, Grilled Fish, Salty Cheeses, Spicy food, Chinese dishes.
10ºC to 12ºC
The year of 2016
The opinion is widespread: “less, grapes, but better wine”. Although these projections have been made in July, the breaks in production are likely to be smaller.