In a sector where technology and innovation have transformed production methods, some traditions continue to assert their value precisely through their capacity to withstand time. Such is the case of talha wine, an ancestral technique associated with the Alentejo region of Portugal, which uses large clay vessels to ferment and store wine.
The practice dates to the Roman occupation of the region and remains present in a number of Alentejo wineries. More than a winemaking method, it constitutes a cultural heritage linked to the history and viticultural identity of the Alentejo.
The talhas, produced from porous clay, can hold a capacity of approximately 2,000 litres. The porosity of the material allows for natural micro-oxygenation during fermentation and contributes to the development of aromas and the complexity of the wine, without recourse to wooden barrels.
Between clay and grape
The process begins with the harvest. White grapes, red grapes, or a combination of both are crushed and placed directly into the talhas. Fermentation occurs spontaneously, driven by indigenous yeasts present on the grapes and in the surrounding environment.
Over a period of approximately 8 to 15 days, the grape skins and seeds rise to the surface, forming what is known as the 'cap'. This material is manually submerged into the must twice daily using wooden instruments. The procedure extends contact between the solid parts of the grape and the liquid, promoting the extraction of colour, aromas, flavours, and structure.
There are also less common traditional styles, such as the 'petroleiro', a rustic rosé produced from a combination of red and white grapes.
Fermentation is carried out at temperatures between 17°C and 18°C, with the vessels cooled using water. After this stage, the wine rests inside the vessel, often until St Martin's Day, celebrated on 11 November, when the traditional Abertura das Talhas — the Opening of the Vessels — takes place.
A profile defined by tradition
Talha wines are distinguished by their rustic and natural profile. They can present aromas of ripe red and black fruits, spices, and earthy notes, accompanied by firm tannins and balanced acidity.
In white wines, minerality, freshness, and aromas of citrus fruits, peach, and white flowers are prominent. Prolonged contact with the grape skins can impart a creamier texture and hues ranging from golden to amber, bringing them closer to the profile of so-called orange wines.
There are also less common traditional styles, such as the 'petroleiro', a rustic rosé produced from a combination of red and white grapes.
Talha production thus maintains a direct connection between wine, territory, and tradition. In a market where differentiation is of growing importance, this method continues to champion a characteristic that cannot easily be replicated: an identity built over centuries.
Source: Diário Económico
Original article: https://www.diarioeconomico.co.mz/?p=546735
