AN AUTHENTIC
AND RARE WINE
The Roman presence in the Alentejo contributed to the planting of vines in several areas of the region. It also contributed to the spread of a specific winemaking method: vinification in amphorae ("talhas").
Talha wine is recognised as a National Immaterial Cultural Heritage. The basics of talha vinification have changed little over the last two thousand years. The destemmed bunches of grapes are placed in age-old clay amphorae.
During fermentation, the marc rises to the surface, forming a solid layer, which needs to be pummelled regularly with a cork and wood "atufador" to force the mass into the must and give the wine more colour, aroma and flavour.
When fermentation and maceration are complete, these masses settle to the bottom of the amphora. Near its base, there is a hole through which the wine, filtered by the masses of grapes, emerges pure and clear. Just like this process, the wine created is as simple as it is natural.
