Varieties: Roupeiro (70%) and Antão Vaz (30%)
Identity: The name Branco de Talha means “white from the amphora” and is a wine of origin, place and terroir produced by fermenting traditional grape varieties in a large clay amphora traditional to the artisanal winemaking techniques of the south of Portugal. This gives considerable added dimension to the grape-derived aromas and flavors of the Alentejo.
Denomination: Vinho Regional Alentejano
Viticulture: All our grapes come from the highest quality vineyards of the Alentejo region, south of Portugal. The agriculture is sustainable, the production is controlled and quality is improved by removing secondary branches and pruning bunches. The vineyards are grown on very poor soil of schist or granite origin, naturally producing very concentrated grapes. The aromatic profile is further enhanced by cultural practices such as defoliation, dawning and weeding of green curls.
Vinification: All bunches were whole-cluster pressed. Suspended solids were allowed to settle naturally before the clear must is racked into an amphora of 1000 liters (dated 1946). The fermentation occurred in a cold room at 14ºC. After 28 days the wine was transferred to stainless steel tank. Prior to bottling the wine was fined with bentonite and cold stabilized.