Product details
Pêra-Manca is produced from the Aragonez and Trincadeira varieties with each parcel being carefully separated and selected at the harvest. The vineyards are over 30 years old and selection depends on the grapes developing slowly without excess stress, drawing out the best characteristics of the varieties. In the best years that this happens the grapes are harvested, de-stalked, light crushed and fermented in 12000L oak vats. There then follows a long period of maceration before the wine is matured in 3000L oak vats for 18 months. The wine is aged in bottle for a further 24 months in the Cartuxa Monastery cellars prior to release.
Grape Varieties:
Aragonêz,Trincadeira
Tasting Notes:
A notable name in Portuguese wines, Pêra-Manca is the brand that the Eugénio de Almeida Foundation dedicates to exceptional wines. Red wines are produced from the Trincadeira and Aragonez grape varieties. These are full-bodied, complex and elegant wines, with an aroma of raisin fruits and essences of aging wood. Due to the high quality of the tannins and wood used, these are wines that have great longevity, requiring some time to reveal their full potential
Store and Serve Advices:
Serving Temperature 16ºC to 18ºC.
Food Pairing:
This wine finely accompanies red meats, roast beef and grilled meats.
Allergens:
Contains sulphites.
Reviews and Awards:
. 92 points in Robert Parker;
. 92 points in Wine Enthusiast Magazine.
Disclaimer:
The photo shown is a copy of one of the bottles we have available for delivery. Keep in mind that the older the wine, the more likely the bottle will have some external dirt or slightly damaged labels. This does not mean, however, that the wine is not in a condition to be consumed.
The wines from our rarity zone are stored and air-conditioned in the most correct way so that the wine ages correctly in the bottle, but over time, the wine evolves and changes its characteristics.
We recommend that you carefully remove the cork and let the wine air for some time in order to release its natural aromas. Avoid decanting as it can be a very aggressive operation for old wines.
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