Behind Cartuxa is the legacy of the Eugénio de Almeida family, one of Portugal’s most influential, with deep roots in Évora and the Alentejo region. Their dedication to people, the land, and excellence culminated in founding the Eugénio de Almeida Foundation in 1963, a privately funded charity that owns the Cartuxa winery, named after the historic Cartuxa Monastery. Their winemaking tradition began in 1986 and continues to flourish today.

The Foundation farms over 600 hectares of vineyards across several estates, meticulously tending each plot according to soil, variety, and exposure. Committed to preserving the environment and supported by partnerships with universities, they apply rigorous standards to ensure the quality of their grapes. At the winery, modern technology allows gentle handling, including sorting by gravity and temperature control, all under stringent quality certifications.

Cartuxa Red is crafted from a blend of Aragonez, Trincadeira, Alicante Bouschet, and other local varieties rooted in granitic soils. Each grape is harvested at peak ripeness, then carefully destemmed, gently crushed, and fermented in temperature-controlled stainless steel vats. An extended maceration builds depth, followed by 12 months of aging in vats and barrels, and a further 18 months in bottle before release.

Deep ruby in colour, this wine reveals layered aromas of ripe red fruits, spice, and subtle earthy notes. The palate is rich and structured, with well-integrated tannins and a long, elegant finish that highlights its Alentejo heritage.

Enjoy it alongside roasted meats, hearty stews, aged cheeses, or mushroom risotto for a memorable pairing