Varieties
Aragonez and Trincadeira

Type of Soil
Granitic

Analytical Data
Alcohol (%) – 15,5
Total acidity (g/l) – 5,4
pH – 3,82
Total sugars (g/l) – 1,1

Vinification
Pêra-Manca is produced from the Aragonez and Trincadeiravarieties with each parcel being carefully separated andselected at the harvest. The vineyards are over 30 years oldand selection depends on the grapes developing slowlywithout excess stress, drawing out the best characteristics of thevarieties. In the best years that this happens the grapes are harvested, de-stalked, lightly 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 48 months in the Cartuxa Monastery cellarsprior to release.

Serving Temperature
16ºC to 18ºC

Winemakers
Pedro Baptista
Duarte Lopes