2021 Cartuxa - Eugénio de Almeida, Pêra-Manca & 2022 Cartuxa Colheita Branco - 阿連特茹 DOC - 2 瓶 (0.75L)

PLEASE NOTE: This is a recurring auction. The seal number(s) you see on the photos might differ from the one(s) on your bottle(s).

2021 CARTUXA Pêra Manca White 1 x 0.75L
2022 CARTUXA Colheita White 1 x 0.75L
2 Bottles
Alentejo Region

DESCRIPTION
Behind Adega Cartuxa [Cartuxa Winery] is a great family, the Eugénio de Almeida family. Let’s go back to 1913, the year Vasco Maria was born into one of the most influential families of the 19th century. Born in Lisbon, he soon established links with Évora and Alentejo, where the family had an extensive heritage. Vasco Maria always considered people to be the most valuable variable on the basis of which he organised all his efforts. These included revitalising winemaking and planting a vast area of olive groves just a few kilometres from Évora, which resulted in the wines and olive oils produced to this day.
To give meaning to the legacy of his predecessors Vasco Maria Eugénio de Almeida created the Eugénio de Almeida Foundation in 1963, to which he donated all his assets and left the mission of promoting cultural, educational, social and spiritual development of the region of Évora. What allows Eugénio de Almeida Foundation to fulfil the humanitarian dream of its founder, either by carrying out projects and activities for the community, or through financial support to institutions and individuals, is mainly the production of wines and olive oils from the Adega Cartuxa [Cartuxa Winery] and Lagar Cartuxa [Cartuxa Olive Mill].
The vineyard area of the Eugénio de Almeida Foundation is made up of the vineyards of the Pinheiros, Casito, Álamo de Cima, Álamo da Horta and Quinta de Valbom estates. The Foundation has over 600 hectares of its own cultivation area, with vineyards in a permanent process of renewal and reconversion.
It is based on the quality of the raw material that all wine production of the Foundation is developed. The standards defined for the quality of the grapes are very demanding, and a meticulous analysis and choice of plots is made (in terms of the nature of the soil, relief, solar exposure), of the varieties used and of all the remaining technical procedures of intervention on the plant during the production of the fruit.

WINEMAKERS: Pedro Baptista & Duarte Lopes.

-> 2021 CARTUXA Pêra Manca White 1 x 0.75L
AWARDS/RECOMMENDATIONS
94 Points, Revista Adega (2019 Vintage)
94 Points, CellarTracker (2019 Vintage)
18.5 Points, Best Wines of 2021, Vinho Grandes Escolhas (2019 Vintage)
17 Points, Jancis Robinson (2019 Vintage)
92 Points, Wine Spectator (2018 Vintage)
93 Points, Wine Enthusiast (2016 Vintage)
17.5 Points, Revista de Vinhos (2014 Vintage)

WINE VARIETIES: Antão Vaz & Arinto.

VINIFICATION
Pêra-Manca is a blend of Antão Vaz and Arinto, planted in the Eugénio de Almeida Foundation vineyards. When the grapes reach the right point of maturation they are carefully picked, destalked and gently crushed. Fermentation takes place in stainless steel vats and in french oak barrels, at controlled temperature of 16ºC. Then the wine matures on the lees for further 12 months with battonage and another 12 months in bottle, prior to release.

TASTING NOTES
The wine shows fruit on the nose, shows body and balance on the palate and is characterized by a long and persistent finish.

SERVING
Good with seafood, grilled fresh fish, white meats and as an aperitif. Serving temperature 10ºC to 12ºC.

-> 2022 CARTUXA Colheita White 1 x 0.75L
AWARDS/RECOMMENDATIONS
92 Points, Revista Adega
17.5 Points, Vinho Grandes Escolhas
90 Points, Falstaff (2021 Vintage)
91 Points, Meininger (2019 Vintage)
90 Points, Wine Spectator (2019 Vintage)
90 Points, Decanter World Wine Awards (2019 Vintage)
16.5 Points, Jancis Robinson (2019 Vintage)
Gold Medal, Berlin Wine Trophy (2017 Vintage)
17 Points, Revista de Vinhos (2016 Vintage)

WINE VARIETIES: Arinto, Antão Vaz & Roupeiro.

VINIFICATION
Cartuxa white is a blend of Arinto, Antão Vaz and Roupeiro, planted in the Fundação Eugénio de Almeida vineyards. When the grapes reach the right point of maturation they are carefully picked, de-stalked and gently crushed. Fermentation is in stainless steel vats at a controlled temperature of 16ºC and the wine matures on the lees for a further nine months, with battonage.

TASTING NOTES
Aging in stainless steel on lees adds complexity to the aroma, with ripe fruit, notes of apricot and white plum, good texture in the mouth, enveloping and full but served by excellent acidity. Always a reference white, gastronomic and with life in the cellar.

SERVING
It goes well with appetizers, white meats and salads. Store in a cool, dry place, protected from light and temperature fluctuations. Serve at a temperature between 10ºC and 12ºC. Consume in moderation.