Pêra-Manca Tinto 2019 – DOC Alentejo–Évora

Grape varieties: Aragonez and Trincadeira

Soil type: Granite

Analytical data: Alcohol (%) – 15.0 Total acidity (g/l) – 5.5 pH – 3.65 Total sugars (g/l) – 1.0

Winemaking: Made from Aragonez and Trincadeira grapes, carefully harvested and selected. The grapes come from selected plots in vineyards over 30 years old, where they ripen gradually, without excessive water stress, preserving the varieties’ aromatic potential and natural extract. Once they reach ideal ripeness, the grapes are harvested and transported to the winery, where the winemaking process begins with complete destemming, careful optical sorting and gentle crushing. Fermentation takes place in French oak vats at a controlled temperature, followed by extended post-fermentation maceration. Aged for eighteen months in French oak casks, followed by bottle ageing in the cellars of the Cartuxa Monastery. This wine has not undergone tartaric stabilisation.

Serving temperature: 17ºC

Producer: Eugénio de Almeida Foundation

Winemaking: Pedro Baptista | Duarte Lopes

Technical sheet and vintage note: This description is based on the latest technical sheet provided by the Eugénio de Almeida Foundation. The vintage offered for sale is the one indicated in the title and in the “Vintage” field (2019), subject to stock availability. If in doubt, contact us before purchasing to confirm.