The Pêra-Manca is produced from the Aragonez and Tricandeira grape varieties, each parcel being carefully separated and selected during the harvest. The vines are over 30 years old and the selection depends on the gradual development of the grapes, without excessive stress, extracting the best characteristics of the varieties. In the best years when this happens, the grapes are harvested, de-stemmed, lightly crushed and fermented in 12000L oak vats. There follows a long period of maceration before the wine ages in 3000L oak vats for 18 months. The wine is aged in the bottle for another 24 months in the cellars of Mosteiro da Cartuxa before launching.
It is a full-bodied, complex and elegant wine, with an aroma of raisins of fruits and essences from the aging woods. Due to the high quality of the tannins and woods used, these are wines that have great longevity, requiring some time to reveal their full potential.
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