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
- 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.
- Portuguese bacalhau (salt cod): The wine’s vibrant acidity cuts through the richness of the cod, while the tropical fruit flavors balance the saltiness.
- 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.
- Seafood risotto: The wine’s freshness and lees-aged complexity are an excellent match for the creamy risotto and the sweet, briny seafood.