In Alentejo, there is a unique oenological tradition that awaits wine lovers from all over the world: the vintage wines. With an ancient history and specific production techniques, wines made from clay pots captivate palates with their authenticity and flavor. Amidst the aroma of grapes and the warm Mediterranean breeze, the act of “catching the hoist” brings to life a tradition that lasts for generations in our Alentejo, offering a genuine sensorial experience. The artisanal ritual, the careful choice of grape varieties and fermentation in clay amphorae give these wines a unique character, capable of giving life to the rich biodiversity and history of our region.
The butchers are clay amphorae, where the grapes are poured to ferment and later ripen. In this way, due to the porosity of the clay, the wines can breathe calmly, providing a controlled micro-oxygenation process, which contributes to the evolution of the wine and the development of soft tannins, resulting in full-bodied wines with a highly balanced acidity. Contrary to what many people think, the stems, being made with natural materials, do not add any additional flavor to the wines.
The term “pesgar a talha”, widely used in the Alentejo, describes the process of spreading clay pots with Pez Louro, a hot mixture of resin, olive oil and beeswax, with the aim of enhancing better waterproofing and micro-oxygenation. during wine fermentation. In addition, another feature is the diversity of grape varieties used, many of which are native to the region. This gives these wines a unique personality, reflecting the richness of the local terroir.
The history of talha wines dates back to ancient times, where wine and culture were harmoniously intertwined. This oenological tradition has origins that are lost in time, taking us on a fascinating journey through the ancient practices of the peoples that inhabited the Iberian Peninsula. It is believed that the use of clay pots as vessels for fermenting and storing wines was brought by the Romans around the 1st century BC. cultural and oenological legacy, preserving its essence over the centuries.
This tradition is directly linked to the Alentejo culture, Saint Martin's Day, for example, celebrated on November 11, is a very important holiday in the Alentejo, and is celebrated with the opening of the wine jars. It is generally tradition for people to gather to celebrate the harvest and new wine. Talha wine is served in large glasses and harmonizes perfectly with the typical dishes of our country, such as Portuguese stew, cod migas and Alentejo-style pork. Furthermore, this wine is highly versatile and can be enjoyed by all lovers of unique and distinctive wines.
However, with the evolution of wine production techniques, clay pots were gradually replaced by other materials, such as oak or even stainless steel, which, in turn, gave greater control in winemaking. This change resulted in a decrease in the use of clay pots, which became more common in some traditional regions, such as ours, where, together with modernity, artisanal and ancestral practices are still valued.
The production of these wines is a true art, from the manual harvesting of the grapes to fermentation and maturation in clay pots, each step is carried out with dedication and passion, resulting in wines full of character. Even with the modernity in winemaking, we also chose to keep the heritage of our land alive, inviting everyone to appreciate this beautiful cultural legacy and its great potential.
  
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