The essential part of the vinification process of Talha Wines remained the same used by the Romans until today. Generally speaking, the crushed grapes are placed inside the clay pots (Amphora) and fermentation occurs spontaneously. During the fermentation process, the grapes skin that rises to the surface form a solid layer that must be stirred with a wooden squeegee and forced to go down dip to the masses, in order to give more colour, aromas and flavors to the wine. After the fermentation process finishes, the masses settle on the bottom of the clay where the pot has a hole from where the wine passes through and the masses serve as a filter and the liquid is pure and clear. It is a simple and natural process, as much as the wine that results from it.


Passion for Talha Wine from generation to generation 

The family FRADE perpetuates the tradition of TALHA WINES passed from generation to generation for over than 50 years. The current patriarch of the family, Alexandre Frade, still makes a point in using the same natural production process.

The man behind the wine

Exclusive producer of TALHA WINES, it was one of the first to bottle and then certify its carved wines at CVRA. Graduated from the professional higher technology course (ctsp) in viticulture and oenology at IPBeja, he continues his passion and at the same time pays homage to his father's memory.