In Portugal, talking about “talha” or amphora immediately takes us to the Alentejo region, although experiences are already starting to emerge in other regions of the country.
The winemaking process for a Talha wine is very simple and was implemented by the Romans over two thousand years ago. In the Alentejo region, the technique has been preserved until today, and has been passed down from generation to generation, in an almost immutable way.
The previously crushed grapes (with some stems) are then placed inside clay pots (talhas) and fermentation occurs spontaneously.
During fermentation, the grape skins rise to the surface and form a solid layer, so it is necessary to place them back at the bottom using a wooden squeegee.
Talha wines are generally very aromatic and have a simple structure, which reflect well the winemaking process. They can be white, red or “petroleiro”; whites will always have a golden yellow color and reds will have an open ruby color, not very pronounced. “Petroleiros” mix white and red grapes.
Take a look at our suggestion today, highlighting the traditional José Piteira and Vidigueira, with very attractive prices, or the brand new Esporão talha wines.
Talha wine is thus a unique product, a sublime representative of the age-old culture of wine in the Alentejo.
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