The winery is located in the region of Vila de Frades (Vidigueira), a small village with less than 900 inhabitants in the heart of Alentejo, that this tradition has been kept alive, and that is now recognized as “the Capital of the Amphora Wine”.
This talha wine was produced by hand using the ancient technique of fermenting the grapes in clay pots. Originally from Roman times, this technique has remained unchanged over more than 2000 years of history, in the heart of Alentejo. Due to its direct contact with the pot, this wine absorbed unique characteristics that only clay could give it, and that are readily felt on the palate.
The grapes were picked by hand and by grape variety. Destemming and crushing of the grapes in a manual mill, and fermentation in clay pots coated with beeswax. The wines were kept in contact with the wine masses until November, and the malolactic fermentation still took place inside the amphoras.
The wine presents an amazing deep purple color.
On the nose, it has an aroma of ripe black fruits, cherry, blackberry and plum, mixed with spices, black pepper, sweet tobacco, cedar and licorice.
On the palate, quite complex wine with high acidity. A juicy drink with the fruit always in the foreground. A balanced wine in a good structure, mixed with notes of the clay. A short finish with young and rounded tannins.
Serve this wine at a temperature of 16-18ºC.
This wine finely accompanies red and grilled meats, or roast beef.
A fantastic amphora red wine from Alentejo, that despite its 14,5% alcohol content, proved to be elegant.
Would you like to taste it? Come for a wine tour to Alentejo.