Wines

Our Wines:

During the hasrvest, the harvest is selected depending on each wine. The grapes are sent to our winery, where they are crushed and placed to ferment in the Talhas, together with a percentage of the solid parts (skin, pulp, grain and stalk), in a 100% natural process.

After a long fermentation, the wine remains with the solids until the end of January/ beginning of Feburary.

The wine is passed cleanly to another Talha, being only filtered, naturally by the solid parts deposited at the bottom of the Talha. The wine remains in the Talha to age for 5/6 months and is then bottle.

After bottling, it ages for 1 to 5 years in the bottle before being sold. We call these wines LONGA GUARDA (Long Age).

Subcategories

White

White Talha Wines: The vinification method for talha white wines is diffrent from the vinification method for so-called technological white wines. Fermentation takes place while the liquid is in contact with the masses (skin, pulp, seeds and stems). In Talha wines, even after fermentation, the rules estabished by the CVRA only allow the wine to be separated from the masses after November 11th )the famous St. Martin's Day). Fermentation in Talha takes longer due to the shape of the Talha itself, meaning there is longer contact with the masses, hence the great diffrence in color, textur and structure when compared to the so-colled tecnological whites. This prolonged contact also alows for greater extraction of phenolic compounds. This phenolic richness of Talha wines is much superior.
Red

White Talha Wines: In red Talha wines, the winemaking method is most similar to the so-called technological red wines. Fermentation takes place while the liquid is in contact with the masses (skin, pulp, seeds and stems). In Talha wines, even after fermentation, the rules estabished by the CVRA only allow the wine to be separated from the masses after November 11th )the famous St. Martin's Day). Fermentation in Talha takes longer due to the shape of the Talha itself, meaning there is longer contact with the masses, hence the great diffrence in color, textur and structure when compared to the so-colled tecnological whites. This prolonged contact also alows for greater extraction of phenolic compounds. This phenolic richness of Talha wines is much superior.
Last bottles ACV