The brand is named for the Cartuxa monastery, built in the 16th Century. Until recently, the wines were made at the Quinta de Valbom, which is just a few miles from the monastery. This property was once accommodation for Jesuit teachers at the University of Évoria, and in 1776 was outfitted as a winery. The Almeida family bought Quinta de Valbom in 1869, and today, the building serves as Cartuxa's wine tourism center, encompassing an olive mill as well. Wines are made at a new gravity-fed facility on the Herdade de Pinheiros estate equipped with updated sorting facilities and modern refrigeration. The flagship range of the Cartuxa portfolio is the Pêra-Manca, a duo of DOC Alentejo in both red and white expressions. Aragonez and Trincadeira are blended together for the red whilst Antão Vaz and Arinto are fermented together in both stainless steel tanks and French oak barrels. These two iconic wines are only produced in exceptional vintages.