The Talha Wine production process is based on an ancestral roman vinification system, during which the talha or clay pot has a dual purpose: the production and storage of the wine. Therefore, the wine is made and kept in the very same receptacle. Currently, during the Talha Wine production process the grapes are poured into a small hopper which is connected to a crusher/destemmer, where the grapes are separated from their stems and crushed. The grapes and the juice are then transported with the help of a pump into the clay pots (talhas), where the fermentation process starts. For 3 to 4 weeks, while the fermentation process takes place, the solid portion of the grape must, also known as pomace, rises to the surface of the clay pot. The clay pot has then to be stirred, a procedure also named “punching the cap”, in order to mix the must with the grape skins and seeds, so that the solid part gets immersed into the liquid part. Slowly and leading to the end of the fermentation process, day by day, the skins and seeds sink to the bottom of the clay pot, forming a sediment called the lees. The lees’ main purpose is to serve as a natural filter for the wine, so that it is ready to drink, as soon as the wine leaves the clay pot by gravitation, through an orifice in its inferior part. For the Talha Wine to obtain the DOP (Protected Designation of Origin) Alentejo certification, it must be kept with the lees in the clay pot, until St. Martin’s Day of the year of harvest (11th of November). Requirement which has been fulfilled with this wine we are presenting through our brand Talhas de Borba.
The wine has a garnet red colour.
Ripe red fruit aromas and flavours, with a lot of freshness which persists with a lasting smoothness.
A wine with flavours of grape.
At 16 ºC.
As an accompaniment of culinary delights and typical gastronomic dishes from the Alentejo region.
Best consumed after bottling.
Alcohol 13,5% Vol.
Total Acidity 5,40 g/l
PH 3,70
Total SO2 < 100 mg/l
Notes Contains Sulfites
Cases of 6 bottles x 0,75L
