The Cartuxa winery is owned by the Eugénio de Almeida Foundation, a privately-funded charity founded in 1963. Cartuxa gets its name from the Cartuxa Monastery, were the Carthusian monks lived in silence and prayer since 1598. It was first produced in 1986.
Cartuxa white is a blend of Arinto, Antão Vaz and Roupeiro, planted in the Fundação Eugénio de Almeida vineyards. When the grapes reach the right point of maturation they are carefully picked, de-stalked and gently crushed. Fermentation is in stainless steel vats at a controlled temperature of 16ºC and the wine matures on the lees for a further nine months, with battonage.
Cartuxa white is a blend of Arinto, Antão Vaz and Roupeiro, planted in the Fundação Eugénio de Almeida vineyards. When the grapes reach the right point of maturation they are carefully picked, de-stalked and gently crushed. Fermentation is in stainless steel vats at a controlled temperature of 16ºC and the wine matures on the lees for a further nine months, with battonage.
