Dried flowers, dried herbs and conserved cherries on the nose, with a touch of red fruit. The palate is medium-bodied, framed by polished tannins, with delicate fruit and a velvety, prodigious texture that is highly attractive. Derived from long aging on the skins in amphora (talha, as they are known in Alentejo). Drink now.
Product Description:
"Its name is inspired by the Carthusian Monks who, since 1598, have led a solitary life of prayer at the Cartuxa Monastery in Évora. As a way to revive one of the traditional methods of winemaking at the Cartuxa Winery—located at Quinta de Valbom, where quality wines have been produced for over two centuries—the Eugênio de Almeida Foundation presents this red wine, crafted in ancient clay amphorae.
Crafted from grapes of the Aragonez, Trincadeira, and Alicante Bouschet varieties—grown at Quinta de Valbom—the fruit undergoes a manual harvest followed by a manual selection process, wherein the finest berries are fermented in ancient clay amphorae. Following alcoholic fermentation, the wine remains in contact with the grape solids during a post-fermentation maceration period. It is only after November 11th that the amphorae are "opened," drained, and the wine drawn off to clarify. It rests for several additional months aging within the amphorae, a process that allows it to acquire a special character, imparting unique qualities to the wine that transport us back to long-forgotten aromatic sensations."- Winery
