Grapes: Antão Vaz, Roupeiro, Perrum, Diagalves

Vinified using of the grape (skins, seeds and part of the stems) which, after 4 months, serves as a natural filter for the wine that comes out of the lower part of the Talha.

Naturally fermented and aged on the lees in the amphora clay pots. The process begins with the arrival of the grapes to the cellar, where they are de-stemmed, crushed, and placed with the skins, seeds, and part of the stalks in clay pots where fermentation takes place. In the fermentation process, when sugar is transformed into alcohol, carbon dioxide is released, which causes the solid parts of the grape skins to rise to the surface, forming a thick layer, which is then pumped over. The reassembly is done with a squeegee, and aims to push the layer that is on the surface downwards. Reassembly must be done at least twice a day to prevent the pot from bursting. It is with this reassembly that all the constituents of the grape are transferred to the wine, giving it color and flavor.

After fermenting, the solid parts fall off and form “the mother”, where the wine ages for a few months. This “mother” will serve as a natural filter and will be where the filtered wine passes and leaves the pot, from a tap to a bowl, from which it is ready to be consumed or bottled.