PURO TALHA 2017

RED WINE
D.O.C.

HISTORY
The estate is located in Reguengos de Monsaraz, and it is here that a 2.000 year old Roman tradition is kept alive. The José de Sousa Cellar owns 114 ceramic amphorae in which an ancient fermentation method takes place.

“TALHA” WINES
At the José de Sousa winery, the winemaking technique with talhas is still being used in a very similar way as it was 2.000 years ago.
The grapes are hand harvested, slightly foot crushed and destemmed by hand with the “ripanço table”. The fermentation in talhas (capacity around 1.600 liters) is done with 30% stems at a temperature of about 28oC, controlled by spraying water four times a day on the talhas. It lasts for about 8 days. The skin contact is done until November. After pressing part of the wine goes back to ageing in the talhas for about 16 months depending on the harvest quality. To prevent oxidation it is used a layer of high quality olive oil. The other part goes into 500 liter chestnut casks. At the same time the other 70% stems are fermented with some juice in 300 liter talha, called “tarefa”. This is called “ripanço wine” and it is used on the final blend as “salt and pepper”, to fine the wine.

♦ VINTAGE INFORMATION ♦

♦ REGION ♦

ALENTEJO

♦ VINEYARD AREA ♦

1.8

Granitic

♦ PRODUCTION ♦

4,400

WINE PRODUCTION

♦ BOTTLING ♦

2021

OCTOBER

♦ GRAPE VARIETIES ♦

40

GRAND NOIR

40

TRINCADEIRA

10

ARAGONEZ

10

MORETO