Developed by the Romans and brought to Portugal two thousand years ago, Vidigueira Vinho de Talha DOC is today the greatest symbol of the Alentejo, a region that has been able to preserve this traditional winemaking process. Savoir-faire that has been passed down from generation to generation, at the whim of history and its currents, establishing a cultural heritage of its own, which must be preserved and is inscribed in the cultural legacy of the sub-region of Vidigueira.

This technique of producing wine in large earthenware vessels, amphorae or pots, has survived over the centuries and, due to its simplicity and naturalness, is integrated into the daily lives of Alentejo people. Any farmer with a vineyard, no matter how small, could not do without his own "talhinha" (small clay pot), to make wine for personal consumption and to give to friends to taste.

This mode of production is rooted in the cultural customs of the Vidigueira region and in the habits of the people of Alentejo. At the end of a day's work, the custom of going to the tavern, a place to meet, sing and talk, to socialise and drink a glass of this nectar, remains practically untouched.

Talha Wine was on the verge of disappearing, but, in recent decades, it has achieved greater prominence among consumers and producers who have put their faith in this fermentation technique, made 100% in clay pots, with its variations, according to local tradition and personal taste.

With its two thousand years of history in the Alentejo, Talha Wine does not need a press or closed presses, as the agronomist António Augusto de Aguiar noted in 1876.

Having just arrived at the winery, the grape bunches of the most traditional varieties are freed from their stalks and crushed. These wine masses are immediately placed inside the clay pots where about 24 to 48 hours later a process of spontaneous fermentation will begin.

During vinification, which will take place over a period of between 10 and 15 days, it will be necessary, on a daily basis, to break the “blanket” that forms on the surface (or in the “mouth”) of the talha. So, in the morning and in the afternoon, you have to climb the “burra” (wooden ladder) and, using a wooden squeegee, in the shape of a T, the dough is “stirred”, which allows the skins and seeds of the grapes in the must, guaranteeing the extraction of essential components to release the aromas and unique flavours of a good Talha wine.

In order to keep the environment as cool as possible and control the fermentation temperature, which should be between 17º and 18º, the porosity offered by the clay is made use of, as the talhas are moistened directly with water several times a day. Burlap or damp cloths are also placed around them.

Once the fermentation/vinification process is over, it will be necessary to wait a few more weeks until the solid part of the bunches and some stems are deposited at the bottom of the talha. This mass will be vital, as it will allow the natural filtration of the wine, when the jars are opened – an event that, by tradition, usually takes place on the feasts of São Martinho, on the 11th of November.

On that occasion, when fermentation has ended and the wine has rested for a few weeks in contact with the solid wine masses, the bung (cork stopper) is perforated and a tap is placed to seal the same hole, 30 centimetres from the bottom of the talha.

This process gives the wine its particular aromas and flavours!