Cartuxa Tinto Reserva 2014
- Cartuxa
- Red wine - dry
- Portugal - Alentejo
- Alicante Bouschet, Aragonez
- Mundus Vini 2019: Goldmedaille
- Mundus Vini 2019: Best Alentejo Red Wine on show
- Concurso Vinhos de Portugal 2019: Silber
€39.45*
No longer available
Product information "Cartuxa Tinto Reserva 2014"
The Cartuxa Tinto Reserva was produced from the two most classic grape varieties of the Alentejo - Aragonez and Alicante Bouschet. The top quality grapes used here come from the oldest vineyards of the Eugénio de Almeida Foundation. An extraordinary concentration, intense fruit aromas and delicious berry notes characterize this remarkable drop and ensure absolute pleasure. On the palate this Reserva is perfectly balanced, delicate, long lasting and soft on the finish.
This flagship wine reflects the tradition and fame of the first "winemakers" on Cartuxa. They were Carthusian monks who settled in the Santa Maria Scala Coeli convent in 1598.
This text has been automatically translated.
Nach der temperaturkontrollierten Gärung im Stahltank bei 27°C reifte der Wein 15 Monate lang in neuen französischen Barriques, gefolgt von weiteren 12 Monate Reifezeit auf der Flasche. Erst dann wurde dieser besondere Tropfen zum Genuss herausgegeben.
| Alcohol % Vol: | 15 |
|---|---|
| acidity [g/l]: | 5.5 |
| age restriction: | from 16 years |
| body / style: | full bodied |
| bottle closure: | cork |
| bottle size [liter]: | 0,75 |
| classification: | D.O.C. |
| country of origin: | Portugal |
| distributor: | Fundação Eugénio de Almeida - Adega Cartuxa, P-7000-769 Évora |
| grape varietals: | Alicante Bouschet, Aragonez |
| optimal drinking window (under ideal storage conditions): | 2023 |
| pH value: | 3.7 |
| ratings: | Mundus Vini Großes Gold |
| residual sugar: | 1.4 |
| serving temperature: | 18 |
| single varietal / blend: | blend |
| type of bottling: | Bottle |
| vinification and maturation: | Barrique |
| vintage: | 2014 |
| wine colour: | red |
| wine region: | Alentejo |
| wine style: | dry |
| wine type: | Red wine |
Login