Talha Wine

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.