Pêra-Manca Branco is a flagship white wine from the Alentejo sub-region of Évora, produced on the historic Quinta de Valbom estate. The Pêra-Manca name carries a rich heritage, first recorded in a letter from Évora Town Council to King João II in 1488, and famously aboard Pedro Álvares Cabral’s voyage to Brazil in 1500. The brand was first patented in the 1870s, gaining international acclaim for its gold-medal-winning reds in Bordeaux. After a period of hiatus due to political changes, phylloxera, and the death of the vineyard owner in 1920, Cartuxa revived Pêra-Manca in 1990, establishing it as a symbol of Portugal’s finest native grape wines.

Meet the Producer

Cartuxa, managed by the Eugénio de Almeida Foundation, has a long-standing reputation for combining centuries-old winemaking traditions with modern precision. The estate focuses on crafting wines that express the terroir of Évora while honouring historical techniques.

Production

Pêra-Manca Branco is made from a blend of Antão Vaz and Arinto grapes grown in the Foundation’s vineyards. The grapes are carefully hand-picked, de-stalked, and gently crushed. Fermentation takes place in a combination of stainless steel vats and French oak barrels at a controlled temperature of 16°C. The wine matures on its lees for 12 months with regular bâtonnage and is then aged for a further six months in bottle prior to release, producing a wine of elegance and complexity.

Tasting Notes

The wine exhibits a pale citrus hue and a refined, persistent nose with complex fruity aromas. On the palate, it is soft, dry, and beautifully balanced, displaying layers of apricot, pineapple, lime blossom, and lemongrass, with gently smoky, creamy oak nuances and a structured, rolling acidity.

Food Match

Serve between 10º and 12ºC. Ideal with seafood, grilled fish, poultry, or light Mediterranean dishes, Pêra-Manca Branco combines richness and freshness, making it suitable for both celebratory and relaxed occasions.

Grape

Antão Vaz, Arinto