Pêra Manca is a quality seal reserved for top wines from the Eugénio de Almeida Foundation. With its first edition dating back to 1990, it is currently one of the most renowned and respected brands in the Alentejo wine region. These are world-renowned wines, endowed with complexity, modernity and high ageing potential. This wine is only produced when the requirements for exceptional quality are met! Technical information Producer: Eugénio de Almeida Foundation Oenologist: Pedro Baptista | Duarte Lopes  Name: Alentejo Harvest: 2018 Grapes: Aragonês, Trincadeira Alcohol Content: 15.5% Format: 75cl  Sulphites: Yes   Vinification: Produced from the Aragonez and Trincadeira grape varieties, carefully harvested and selected. The grapes come from selected plots in vineyards over 30 years old, where ripening occurs gently, without excessive water stress, maintaining the aromatic potential and extract of the grape varieties. When they reach the ideal state of ripeness, the grapes are harvested and transported to the winery, where the technological process begins, with total destemming, careful optical selection and light crushing. Fermentation takes place in French oak vats at controlled temperatures, followed by prolonged post-fermentation maceration. Aged for eighteen months in French oak barrels, followed by aging in the bottle in the cellars of the Cartuxa Monastery. This wine was not subjected to tartaric stabilization. Aging: 18 months in French oak barrels, followed by aging for 48 months in the bottle in the cellars of the Cartuxa Monastery Tasting notes: A well-rounded, complex wine with special transport, with aromas of fruit and essences of the aging wood. Due to the high quality of the tannins and wood used, these wines are very long-lasting. On the palate, it is a dense wine, with a superb structure and texture, with an acidity that balances it and promises a long life. An iconic wine that expresses its full potential when given time to show itself. Revelations of this sought-after wine of excellence! Pairing: Excellent with robust dishes, such as red meats and aged cheeses. Should be served between 16°C and 18°C