Vinification of Cartuxa DOC Red Wine in 3 Liters: produced from the grape varieties Aragonez, Alicante Bouschet, and Trincadeira, grown in the vineyards of Fundação Eugénio de Almeida. When the grapes reach the ideal ripeness, they are harvested and transported to the winery, where the technological process begins with total destemming and slight crushing. Next, the grapes are fermented separately in stainless steel tanks at a temperature of 27ºC, followed by an extended post-fermentation maturation.
It aged for 12 months in French oak casks and barrels, and then an additional 6 months in the bottle.