Cartuxa Colheita Branco 2022

Region and Vineyards

Cartuxa Colheita Branco comes from the Alentejo DOC – Évora, a historic winemaking region in the south of Portugal. This area is known for its Mediterranean climate, characterized by hot, dry summers and mild winters, which provides ideal conditions for growing Arinto, Antão Vaz, and Roupeiro—three native Portuguese grape varieties.

The Fundação Eugénio de Almeida vineyards, from which the grapes are sourced, sit on granitic soils, which contribute to the wine's minerality and freshness. The vineyards benefit from the influence of the Monastery of Cartuxa, dating back to 1598, where the Carthusian monks lived in silence and prayer. The monastery is both a cultural landmark and the inspiration for the wine’s name.

Winemaking

The Cartuxa Colheita Branco is a blend of Arinto, Antão Vaz, and Roupeiro, which are handpicked at the optimal stage of ripeness. After careful de-stalking and gentle crushing, the grapes undergo fermentation in stainless steel vats at a controlled temperature of 16ºC. This cool fermentation process preserves the fresh fruit characteristics of the wine.

After fermentation, the wine is left to mature on its lees for nine months, with regular battonage (stirring of the lees), which enhances the wine’s texture and complexity. This extended lees contact contributes to a rounded mouthfeel while maintaining a bright, fresh acidity.

Tasting Notes

• Color: Pale lemon with subtle greenish hues.
• Aroma: The nose reveals a bouquet of citrus (lime, lemon zest), tropical fruits (pineapple, guava), and a delicate hint of herbal and mineral notes.
• Palate: On the palate, the wine is fresh and lively, with a crisp acidity that lifts the citrus and tropical flavors. The lees ageing adds complexity and a smooth, creamy texture. The finish is persistent and harmonious, with a subtle mineral undertone.

Did you know?

The name Cartuxa comes from the Cartuxa Monastery, where Carthusian monks lived in silence and prayer since 1598. The winery is owned by the Eugénio de Almeida Foundation, a charitable organization established in 1963 that supports various social and cultural initiatives. The first Cartuxa wine was produced in 1986, and since then, the winery has become one of the most prestigious in the Alentejo region​​.

Wine Pairing Ideas

1. Grilled sea bass: The fresh acidity and citrus notes complement the delicate flavors of the fish, while the wine's mineral undertone mirrors the marine quality of the dish.
2. Portuguese bacalhau (salt cod): The wine’s vibrant acidity cuts through the richness of the cod, while the tropical fruit flavors balance the saltiness.
3. Roast chicken with lemon and herbs: The herbal and citrus elements in the wine enhance the seasoning of the dish, while its creamy texture complements the roasted flavors.
4. Seafood risotto: The wine’s freshness and lees-aged complexity are an excellent match for the creamy risotto and the sweet, briny seafood.

History of Cartuxa

The history of Cartuxa is closely tied to the Eugénio de Almeida Foundation, founded by Vasco Maria Eugénio de Almeida. The foundation was created with a philanthropic mission to promote social, cultural, and educational development in the Alentejo region. Since taking ownership in 1963, the foundation has not only restored the estate but also ensured its role in producing some of Portugal’s finest wines.

Cartuxa gained international recognition when it revived the legendary Pêra-Manca wine label in 1990. This wine has become synonymous with excellence, especially the Pêra-Manca Tinto, often regarded as one of Portugal’s greatest wines. Historically, the Pêra-Manca wine was said to be on the ships that Pedro Álvares Cabral used when he discovered Brazil in 1500.

Region and Vineyards

Cartuxa’s vineyards are spread across 1,050 hectares of prime Alentejo terroir, with 650 hectares owned directly by the winery and 400 hectares leased long-term. The vineyards are situated in the Alentejo DOC – Évora, a region famous for its hot Mediterranean climate and granitic soils. These conditions are ideal for growing native Portuguese grape varieties like Alicante Bouschet, Aragonez, Trincadeira, and Antão Vaz. The combination of old vines and modern viticulture techniques allows Cartuxa to craft wines that reflect the full potential of the region.

Wine Range

Cartuxa offers a diverse range of wines, from their entry-level wines like Foral de Évora to their premium labels such as Cartuxa Colheita and the flagship Pêra-Manca. The winery produces both red and white wines, with an emphasis on indigenous grape varieties. The Pêra-Manca Tinto is particularly revered for its richness, complexity, and longevity, while the Pêra-Manca Branco showcases finesse and balance. The Cartuxa label, which includes both red and white wines, represents the heart of their production, known for their consistency and quality.

Did you know?

The Pêra-Manca wine was once aboard the ships of Pedro Álvares Cabral, the Portuguese explorer who discovered Brazil in 1500. This historical connection adds to the legendary status of Pêra-Manca today, making it one of the most sought-after wines in Portugal and among collectors worldwide.