Pêra-Manca

Pêra-Manca's origins reach back to the 15th century, when it was produced by the friars of Convento do Espinheiro in Évora. Its reputation was so significant that Pedro Álvares Cabral took bottles aboard when he sailed to discover Brazil in 1500. Production eventually collapsed following phylloxera and the death of the vineyard owner in 1920. The brand lay dormant until the late 1980s, when the José Soares Agricultural House offered it to the Fundação Eugénio de Almeida, a non-profit established in 1963. The Foundation, which also oversees Cartuxa (founded in 1869 as Casa Agrícola Eugénio de Almeida), relaunched the brand in 1990 with the first modern red vintage.

• Friars of Convento do Espinheiro produced the original wine from the 15th century onward
• Pedro Álvares Cabral carried Pêra-Manca on his 1500 voyage to Brazil
• Production ceased after phylloxera devastated vineyards and the owner died in 1920
• Fundação Eugénio de Almeida revived the brand in 1990 after acquiring it in the late 1980s

The estate spans over 300 hectares across four properties: Pinheiros, Casito, Álamo da Horta, and Quinta de Valbom. All vineyards sit within the Évora subregion of Alentejo DOC, with Quinta de Valbom positioned just 2km from the historic center of Évora. Soils are predominantly granite with patches of schist, typical of the broader Alentejo landscape. The climate is Mediterranean-continental, characterized by hot, dry summers, mild winters, and hot dry springs. The region receives approximately 3,000 hours of sunshine annually, with average rainfall of 550 to 650mm per year. All vines used for Pêra-Manca must be over 30 years old.

• Over 300 hectares across four estates in the Évora subregion of Alentejo
• Granite soils with patches of schist; 3,000 hours of sunshine annually
• Mediterranean-continental climate with hot, dry summers and 550-650mm annual rainfall
• All contributing vines must be a minimum of 30 years old

The red Pêra-Manca blends Trincadeira (30 to 60%, varying by vintage) with Aragonez, the local name for Tempranillo. Fermentation takes place in French oak barrels, and the wine matures for 18 months in barrel followed by 48 months in bottle before release. The white is a precisely defined blend of 44% Arinto, 40% Antão Vaz, and 16% Malvasia Fina. Of the three white varieties, only Antão Vaz ferments and ages in oak. The white matures 12 months on lees with battonage, then spends a further 12 months in bottle. Both wines pass through a strict three-stage selection process: first at harvest, second at the end of fermentation, and third before bottling.

• Red: Trincadeira (30-60%) and Aragonez; 18 months barrel, then 48 months bottle aging
• White: 44% Arinto, 40% Antão Vaz, 16% Malvasia Fina; only Antão Vaz sees oak
• White matures 12 months on lees with battonage, then 12 months in bottle
• Three-stage quality selection: harvest, post-fermentation, and pre-bottling

The Pêra-Manca brand is reserved exclusively for exceptional wines, and production is withheld entirely in years that do not meet that standard. The red has been produced in only 9 vintages since 1986, typically yielding 20,000 to 30,000 bottles. Even a strong year is no guarantee: 2004 was considered an excellent Alentejo vintage, yet no red Pêra-Manca was made. The white is produced every vintage at approximately 90,000 bottles. In 2022, Pêra-Manca was voted the best wine in the world by 54 million Vivino users, confirming its standing as one of Portugal's most prestigious bottles.

• Red produced in only 9 vintages since 1986; no wine made unless quality standards are met
• White produced annually at approximately 90,000 bottles
• 2004, despite being an excellent Alentejo year, did not yield a red Pêra-Manca
• Voted best wine in the world by 54 million Vivino users in 2022