Winery CartuxaÉvora Colheita Tinto
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with poultry, beef or veal.
The Évora Colheita Tinto of the Winery Cartuxa is in the top 10 of wines of Evora.
Taste structure of the Évora Colheita Tinto from the Winery Cartuxa
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Évora Colheita Tinto of Winery Cartuxa in the region of Alentejano is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Évora Colheita Tinto of Winery Cartuxa in the region of Alentejano often reveals types of flavors of cream, cherry or oaky and sometimes also flavors of smoke, butter or earthy.
Food and wine pairings with Évora Colheita Tinto
Pairings that work perfectly with Évora Colheita Tinto
Original food and wine pairings with Évora Colheita Tinto
The Évora Colheita Tinto of Winery Cartuxa matches generally quite well with dishes of beef, lamb or veal such as recipes of beef with mustard, saddle of lamb with herbs or chicken in sauce.
Details and technical informations about Winery Cartuxa's Évora Colheita Tinto.
Discover the grape variety: Italia
Intraspecific cross between Bicane and Hamburg Muscat obtained in Italy in 1911 by Luigi and Alberto Pirovano of Vaprio d'Adda, entered in the Official Catalogue of Table Grape Varieties, list A1.
Last vintages of this wine
The best vintages of Évora Colheita Tinto from Winery Cartuxa are 2019, 1998, 1997, 2017 and 1989.
Informations about the Winery Cartuxa
The Winery Cartuxa is one of of the world's greatest estates. It offers 33 wines for sale in the of Evora to come and discover on site or to buy online.
The wine region of Evora
The wine region of Evora is located in the region of Alentejo of Alentejano of Portugal. Wineries and vineyards like the Domaine Cartuxa or the Domaine Cartuxa produce mainly wines red, white and sparkling. The most planted grape varieties in the region of Evora are Touriga nacional et Fernao Pires, they are then used in wines in blends or as a single variety. On the nose of Evora often reveals types of flavors of cream, dried fruit or green apple and sometimes also flavors of peach, apples or citrus.
The wine region of Alentejano
Tejo">Alentejo is a well-known, highly respected wine region in eastern Portugal. This hot, Dry area covers approximately a third of the country and is best known for its red wine, the best of which are sold under the and Alentejo DOC (Denominacao de Origem Controlada) title. Wine from Alentejo is typically made from Aragonez (Tempranillo), Castelao, Trincadeira or a Rich, ripe, jammy blend of the three. Antao Vaz is the white variety of choice here, producing a good level of Acidity and tropical fruit flavors.
The word of the wine: Malolactic fermentation
Called second fermentation or malo for short. It is the degradation (under the effect of bacteria) of the malic acid naturally present in the wine into milder, less aggressive lactic acid. Some producers or wineries refuse this operation by "blocking the malo" (by cold and adding SO2) to keep a maximum of acidity which carries the aromas and accentuates the sensation of freshness.
