Pera Manca Red 2018
‘The new Pera Manca 2018 is the almost perfect equation of balance between power, concentration, textures, finesse and longevity,’ according to the wine magazine. Now in its 17th edition, the first was in 1987 under the name Cartuxa Garrafeira.
Vinification
Vinification Produced from carefully harvested and selected Aragonez and Trincadeira. The grapes come from selected plots in vineyards that are over 30 years old, where they ripen gently, without excessive water stress, maintaining the aromatic potential and extract characteristic of the grape varieties. When they reach optimum ripeness, the grapes are harvested and transported to the winery, where the technological process begins with total destemming, careful optical selection and gentle crushing. Fermentation takes place in temperature-controlled French oak vats, followed by prolonged post-fermentation maceration. Aged for eighteen months in French oak barrels, followed by bottle ageing in the cellars of the Mosteiro da Cartuxa.
Tasting Notes (Grandes Escolhas Magazine)
A classic blend of Aragonez and Trincadeira, with a slight predominance of the former. Classic aroma, with beautiful vegetal, herbaceous and earthy notes, ripe red fruit, liquorice and lots of fresh spice. Full and creamy on the palate, with good acidity, delivering smoothness without losing its gastronomic dryness. Long and generous finish. Magnificent!
Grape varieties:
Trincadeira and Aragonez
In 2018, Pera-Manca tinho is a combination of Aragonez (55%) and Trincadeira (45%). The varieties were fermented separately, macerated in French oak barrels for just over a month, followed by 18 months of ageing, also in barrels at the Adega da Cartuxa winery in Évora, with the results of each vineyard still isolated. The 2018 Pera-Manca red wine produced 21,000 bottles.
A classic blend of Aragonez and Trincadeira, with a slight predominance of the former. Classic aroma profile, with beautiful vegetal, herbaceous and earthy notes, ripe red fruit, liquorice and lots of fresh spice. Full and creamy on the palate, with good acidity, delivering smoothness without losing its gastronomic dryness. Long and generous finish. Magnificent!
A red blend composed of 55% Aragonês and 45% Trincadeira, fermented and aged for 18 months in French oak barrels, followed by a further 4 years in the bottle before being released onto the market. While still young, it stands out for its firm tannins and sandy texture and pulsating acidity, which envelop all its ripe red and black fruits, followed by floral, herbal and sweet spice notes, giving the wine fluidity and depth. Powerful and structured, but also precise, polished and refined, it has a juicy and persistent finish, with earthy hints of blackberries, redcurrants, blackberries and liquorice. Among the best, if not the best, Pêra-Manca vintage tasted by ADEGA to date. Be patient with it in the glass or bottle, as it is still young and has everything it needs to improve over the coming decades. Alcohol 15.5%.
