Vinification of Cartuxa DOC Red wine: produced from Aragonez, Alicante Bouschet and Trincadeira grapes, planted in the vineyards of Fundação Eugénio de Almeida. When the grapes reach the ideal state of ripeness, they are harvested and transported to the winery, where the technological process begins with total destemming and light crushing. Then, the grapes are fermented separately, in stainless steel vats, at a temperature of 27º, which is followed by prolonged post-fermentation maturation.
Aged for 12 months in French oak barrels and barrels and 6 months in bottle.