The Cartuxa name is inspired by the Carthusian Monks who, since 1598, have lived a solitary life of prayer in the Carthusian Monastery, property of the Eugénio de Almeida Foundation, and where, in the silence of its cellars, the wines are aged. With a strong personality with a rigorous selection of the finest grapes, Cartuxa wines have a bold expression and lively personality. Produced for the first time in 1986, they are wines of tradition and quality, classics of the Alentejo region.
Cartuxa red is a blend of Aragonez, Trincadeira, and Alicante Bouschet, planted in the Eugenio de Almeida Foundation vineyards. When the grapes are judged to be perfectly matured, they are carefully picked and brought into the winery for de-stalking, gentle crushing and fermentation in temperature controlled steel vats. There follows an extended maceration period followed by maturation in vats and barrels for 12 months. The wine is aged in bottle for 12 months prior to release.