Pêra-Manca is the brand that Adega Cartuxa dedicates to exceptional wines. It was produced for the first time, by the Eugénio de Almeida Foundation, in 1990.

Produced from Trincadeira and Aragonez grape varieties, carefully harvested and selected.

The grapes come from selected plots of vineyards over 30 years old, in which maturation occurs smoothly, without exaggerated water stress, maintaining the aromatic and extract potential of the grape varieties.

Upon reaching the ideal state of ripeness, the grapes are harvested and transported to the winery, where the technological process begins, with total stemming, careful optical selection and slight crushing.

Fermentation takes place in temperature-controlled French oak vats, followed by prolonged post-fermentation maceration.

Aged for 18 months in French oak barrels, followed by bottle aging in the cellars of the Cartuxa Monastery.

This wine has not undergone tartaric stabilization.