Profile

Structure

Bodyfull
Tanninfirm
Aciditymedium
Sweetnessdry
Finishlong
Oakoak aged

Drinking window

Best 6 to 15 years from vintage.

vintage6 yrs15 yrs17 yrs

Critic scores

No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating above is our own.

In the glass

Full-bodiedFirm tanninMedium acidityDryLong finish

What it pairs with

  • Alentejo black pork secretos Full body and firm tannin cut through fat.
  • Slow-roasted lamb A classic Évora pairing for a structured red.
  • Aged Serpa cheese Firm tannin needs the richness of a mature cheese.

With cheese

History

Cartuxa Reserva is the flagship red of the Fundação Eugénio de Almeida, made at Quinta de Valbom near the Cartuxa Convent outside Évora.

Facts

Producer
Adega Cartuxa · visiting guide
Grapes
Aragonez, Trincadeira, Tinta Caiada
Classification
DOC Alentejo
Oak
Aged in French and Portuguese oak
ABV
14.0%
Price
EUR 20-28 at retail
Drinking window
6-15 from vintage
First vintage
1972

Frequently asked about Cartuxa Reserva Tinto

What does Cartuxa Reserva Tinto taste like?

The flagship red of the Fundação Eugénio de Almeida's Cartuxa estate, a structured Aragonez, Trincadeira and Tinta Caiada blend from vineyards outside Évora.

When should I drink Cartuxa Reserva Tinto?

Drink within 6-15 from vintage. Younger bottles benefit from 30-60 minutes of decanting; older ones should be poured carefully off any sediment.

What food pairs with Cartuxa Reserva Tinto?

Alentejo black pork secretos and Slow-roasted lamb are the strongest matches. Full body and firm tannin cut through fat.

What grapes are in Cartuxa Reserva Tinto?

Cartuxa Reserva Tinto is a blend of Aragonez, Trincadeira, and Tinta Caiada.

Tags

Taste it where it is made: tours and tastings in Alentejo

Alentejo Wine and Cork from Évora

Day trip4 hours4.8 from 17 reviewsfrom €70

This tour is about two very important products for the Alentejo region: wine and cork. Come and discover the process from cork harvesting to the final bottle of wine. ...

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