Participant Route USA

Fundacao Eugenio de Almeida Cartuxa

Pateo de Sao Miguel Ap. 2001, 7001-901 Evora
Portugal
Telephone +351 266 748300
Fax +351 266 700024
dir.comercial@fea.pt

Hall map

ProWein 2019 hall map (Hall 10): stand C42-23

Fairground map

ProWein 2019 fairground map: Hall 10

Contact

Joao Teixeira

Gabriela Fialho

Vitor Nunes

Import-/Exportguide

Exhibitor Categories

  • 02  Exporter

Exporter

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  • 02.01  Europe

Europe

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  • 02.01  Europe
  • 02.01.01  Belgium

Belgium

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Denmark

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  • 02.01.04  Germany

Germany

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  • 02.01.05  Estonia

Estonia

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  • 02.01  Europe
  • 02.01.07  France

France

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  • 02.01.10  United Kingdom of Great Britain and Northern Ireland

United Kingdom of Great Britain and Northern Ireland

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Luxembourg

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Netherlands

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Austria

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Spain

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Iceland

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Switzerland

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  • 02.02  Asia

Asia

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  • 02.02.22  China

China

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Japan

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Macao, China SAR

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Timor-Leste

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  • 02.03  USA

USA

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  • 02.03.05  California

California

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  • 02.03.07  Connecticut

Connecticut

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  • 02.03.09  Florida

Florida

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New Jersey

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New York

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  • 02.04  Northern and Central America

Northern and Central America

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  • 02.04  Northern and Central America
  • 02.04.01  Canada

Canada

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  • 02.05  South America

South America

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  • 02.05.04  Brazil

Brazil

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  • 02.06  Australia and Oceania

Australia and Oceania

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  • 02.06  Australia and Oceania
  • 02.06.01  Australia

Australia

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  • 02.07  Africa

Africa

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  • 02.07  Africa
  • 02.07.03  Angola

Angola

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  • 02.07  Africa
  • 02.07.17  Guinea-Bissau

Guinea-Bissau

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  • 02.07  Africa
  • 02.07.19  Cape Verde

Cape Verde

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  • 02.07  Africa
  • 02.07.34  Mozambique

Mozambique

  • 02  Exporter
  • 02.07  Africa
  • 02.07.41  Sao Tome and Principe

Sao Tome and Principe

Our products

Product category: Wines from Alentejo

Vinea Cartuxa White

Ready for immediate consumption and evereday enjoyment. First produced in 2013.
Produced from Antão Vaz, Arinto and Roupeiro. The fermentation takes places at 16ºC in stainless steel vats. After fermentation the wine is filtered, blended, stabilized and bottled.

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Product category: Wines from Alentejo

Vinea Cartuxa Red

Ready for immediate consumption and everyday enjoyment. First produced in 2013.
Vinea Cartuxa red is a blend of Aragonez, Trincadeira, Alicante Bouschet, Touriga Nacional and Syrah. The fermentation takes place at 24-27ºC in stainless steel vats. After fermentation the wine is filtered, blended, stabilised and bottled.

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Product category: Wines from Alentejo

EA White

Ready for immediate consumption and everyday enjoyment. First produced in 1992.
Produced from Roupeiro, Antão Vaz and Arinto grown in our vineyards at the Eugénio de Almeida Foundation. After harvesting, the grapes are taken to the winery where they are cooled, de-stalked, lightly crushed, pressed ready for fermentation at 16ºC in stainless steel vats. After fermentation the wine is filtered, blended and stabilised ready for early drinking.

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Product category: Wines from Alentejo

EA Rose

Ready for immediate consumption and everyday enjoyment. First produced in 2004.
EA rose is a blend of Castelão, Touriga Nacional and Syrah, planted in the Eugénio de Almeida Foundation vineyards. When the grapes reach the right point of maturation they are carefully picked and brought to the winery. Following the harvest the grapes are de-stalked, lightly crushed and undergo a short period of maceration, pressing and clarification of the must. Fermentation is at 16ºC in stainless steel vats and thereafter the wine is flitred and stabilized ready for drinking.

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Product category: Wines from Alentejo

EA Red

Ready for immediate consumption and everyday enjoyment. First produced in 1992.
EA red is a blend of Aragonez, Trincadeira, Alicante Bouschet, Castelão and Syrah planted at the Eugénio de Almeida Foundation vineyards. When the grapes reach the right point of maturation they are carefully picked and brought to the winery where they are fermented in stainless steel vats at controlled temperature of 24-27ºC. Following fermentation the wine is filtered, stabilized and bottled for immediate consumption.

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Product category: Wines from Alentejo

EA Red Reserva

The EA premium offer. First produced in 2005.
Produced from Aragonez, Touriga Nacional and Alicante Bouschet, planted at the Eugénio de Almeida Foundation vineyards. When grapes attain optimum ripeness they are taken to the winery where the undergo a light crush and de-stalking. Fermentation takes place in stainless steel vats between 24-27ºC. Maturation is in French and American oak barrels for 4 months and thereafter it is prepared for further aging in bottle.

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Product category: Wines from Alentejo

EA White Organic

The Eugénio de Almeida Foundation, in order to protect natural resources and sustainable viticulture practices, in 2015, produced his first organic wine.
Produced from Assario grown in our own vineyards at Eugénio de Almeida Foundation following sustainable viticulture practice. When the grapes reach the right point of maturation they are carefully picked, de-stalked and gently crushed. Fermentation is in stainless steel vats at a controlled temperature of 16ºC and the wine matures on the less for a further 8 months. This wine is stabilized by cold, gently filtration before bottling.

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Product category: Wines from Alentejo

EA Red Organic

The Eugénio de Almeida Foundation, in order to protect natural resources and sustainable viticulture practices, in 2015, produced his first organic wine.
EA Red Organic is a blend of Alicante Bouchet, Trincadeira, Aragonez  and Syrah planted in our own vineyards at Eugénio de Almeida Foundation following sustainable viticulture practices. When the grapes reach the right point of maturation they are carefully picked, de-stalked and gently crushed. Fermentation is in stainless steel vats at a controlled temperature of 24-27ºC. The wine age 8 months in french barrels. Gently filtration before bottling.

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Product category: Wines from Alentejo

Cartuxa White

Cartuxa wines reflect the tradition and famed quality of the first people to make wine at Cartuxa.
Carthusian monks who in 1587 established the Santa Maria Scala Coeli Monastery. It was first produced in 1986.
Cartuxa white is a blend of Antão Vaz and Arinto, planted in the Fundação Eugénio de Almeida vineyards. When the grapes reach the right point of maturation they are carefully picked, de-stalked and gently crushed. Fermentation is in stainless steel vats at a controlled temperature of 16ºC and the wine matures on the lees for a further nine months, with battonage.

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Product category: Wines from Alentejo

Cartuxa Red

Cartuxa wines reflect the tradition and famed quality of the first people to make wine at Cartuxa.
Carthusian monks who in 1587 established the Santa Maria Scala Coeli Monastery. It was first produced in 1986.
Cartuxa red is a blend of Aragonez, Alicante Bouschet and Trincadeira, planted in the Eugénio de Almeida Foundation vineyards. When the grapes are judged to be perfectly matured, they are carefully picked and brought into the winery for de-stalking, gentle crushing and fermentation in temperature controlled steel vats. There follows an extended maceration period followed by maturation in vats and barrels for 12 months. The wine is aged in bottle for 6 months prior to release.

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Product category: Wines from Alentejo

Cartuxa Red Reserva

Cartuxa wines reflect the tradition and famed quality of the first people to make wine at Cartuxa.
Carthusian monks who in 1587 established the Santa Maria Scala Coeli Monastery. It was first produced in 1987.
Cartuxa red Reserve is a blend of Alicante Bouschet and  Trincadeira,  planted in the Eugénio de Almeida  Foudation, oldest vineyards. When the grapes are judged to be perfectly matured, they are carefully picked and brought into the winery for de-stalking, gentle crushing and fermentation in temperature controlled steel vats. There follows a 15 days maceration period  followed by maturation in new French barrels for 15 months, and 12 months in bottle prior to release.

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Product category: Wines from Alentejo

Scala Coeli White

This wine takes its name from the Santa Maria Scala Coeli Monastery where monks live in silence and daily prayer. Only produced in exceptional years from grape varieties which are not typical from the Alentejo region, since 2005.
Produced from Encruzado with grapes picked on September 6th. Comprehensive berry selection at the winery  was followed by fermentation in stainless steel tanks with a further 10 months of lees ageing and stirring.

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Product category: Wines from Alentejo

Scala Coeli Red

This wine takes its name from the Santa Maria Scala Coeli Monastery where monks live in silence and daily prayer. Only produced in exceptional years from grape varieties which are not typical from the Alentejo region, since 2005.
In 2015 Touriga Nacional was used, harvested on the 6 of September. After picking, the grapes underwent cold maceration followed by fermentation at 28ºC and a further, prolonged, maceration for 30 days. Maturation took place over 14 months in new french oak barrels.

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Product category: Wines from Alentejo

Scala Coeli Red Reserva

This wine takes its name from the Santa Maria Scala Coeli Monastery where monks live in silence and daily prayer. Only produced in exceptional years from grape varieties which are not typical from the Alentejo region. It was first produced in 2011.
For being an exceptional wine with high evolution potential it deserved reserva designation.
In 2013 Alicante Bouschet  was used, harvested  on September 25h. On this day the grapes were picked carefully and taken to the wine cellar, proceeded a long cold maceration, following by alcoholic fermentation at the temperature of 28ºC. Skin contact during 20 days. Maturation took place over  15 months in new french barrels. The wine is aged in bottle during 24 months prior
to release.

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Product category: Wines from Alentejo

Pêra-Manca White

Pêra-Manca is the brand that the Eugénio de Almeida Foundation reserves for the exceptional wines.
First produced in 1990.
Pêra-Manca is a blend  of Antão Vaz and  Arinto, planted in the Eugénio de Almeida Foundation  vineyards. When  the grapes reach the right point of maturation they are carefully picked, de-stalked and gently crushed. Fermentation takes place in stainless steel vats and in french oak barrels, at controlled temperature of 16ºC. Then the wine matures on the lees for further 12 months with battonage and another 6 months in bottle, prior to release.

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Product category: Wines from Alentejo

Cartuxa Sparkling Brut

A “blanc de blanc méthode classic” DOC Alentejo sparkling brut was first produced from the white grape Arinto by the Eugénio de Almeida Foundation in 2007. It is a fresh, elegant sparkling brut to further reinforce the excellence of the Cartuxa range of wines.
Partially fermented in French oak barrels and stainless steel tanks, with lees aging and stirring for six months. Second fermentation in bottle by the classic méthode followed by another 6 months of lees aging and stirring. Disgorging after 5 years in bottle.

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Product category: Wines from Alentejo

Cartuxa Sparkling Rose

A “méthode champenoise” DOC Alentejo sparkling brut rosé was first produced from the red grape Touriga Nacional by the Eugénio de Almeida Foundation in 2010. It further reinforced the Cartuxa range of wines.
Fermented in stainless steel tanks with lees aging and stirring fir six months. Second fermentation in the bottle by the classic “méthode champenoise” followed by another 36 months of lees aging and stirring.

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Product category: Wines from Alentejo

Cartuxa Sparkling Reserva

A “blanc de blanc méthode champenoise” DOC Alentejo sparkling brut Reserva was first produced from the white grape Arinto by the Eugénio de Almeida Foundation in 2008. It further reinforced the Cartuxa range of wines.
Fermented in French oak barrels with lees aging and stirring for six months. Second fermentation in the bottle by the classic “méthode champenoise” followed by another 5 year  of lees aging and stirring. Disgorging took place in  April  2017.

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About us

Company details

The Cartuxa Winery is owned and managed by the Eugénio de Almeida Foundation. It is situated in Évora, a world heritage site in the spectacular Alentejo Region of Portugal. In this historic setting the Foundation primary activity is the production of wine and olive oil and it has subsequently invested in state-of-the-art technology to achieve high quality products.
Vinea Cartuxa, EA, Foral de Évora, Cartuxa, Scala Coeli and Pêra-Manca comprise the current wine portfolio and they preserve the Winery’s heritage. More recently, the Eugénio de Almeida Foundation expanded its EA wine portfolio by adding two organic wines and a further two wines fermented and aged in 19th century clay pots.
Olive oil is marketed under two brands, EA and Cartuxa, and the whole production is based on estate grown olives cold pressed in a modern olive oil press.

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