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Alcoholic drinks from Alentejo
Vinho de talha is Alentejo wine fermented and kept in large clay jars (talhas) lined inside with pitch, in what one producer calls an ancestral Roman system. Destemmed, crushed grapes ferment in the talha for three to four weeks while the floating skins are pushed down. The skins and seeds then sink into a mat called the mãe, and the wine stays on it until St Martin's Day, 11 November, before it is drawn off through a hole near the base.
| Destemmed, crushed grapes with their juice | Skins and seeds stay in the talha[borba2016] |
| Nothing else in the traditional method | Traditional talha wine is fermented with no additives; the pitch lining keeps the must off the clay[abarca2025][cabrita2021] |
| Starter | spontaneous, from the indigenous yeast in the fruit (one producer's account) |
Total time across the recorded steps: 21 days – 28 days
What changes: Ripe grapes are picked from Alentejo vineyards
Output: ripe grapes.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Vinho de talha is Alentejo wine fermented and kept in large clay jars (talhas) lined inside with pitch, in what one producer calls an ancestral Roman system. Destemmed, crushed grapes ferment in the talha for three to four weeks while the floating skins are pushed down. The skins and seeds then sink into a mat called the mãe, and the wine stays on it until St Martin's Day, 11 November, before it is drawn off through a hole near the base. Made in 5 steps over 21 days – 28 days. The longest step, ferment in the talha, punching down the cap, takes 21–28 days (Adega de Borba 2016). Indigenous yeasts of the fruit does most of the fermenting.
| Main step | 21–28 daysReported[borba2016] | Ferment in the talha, punching down the cap |
|---|---|---|
| Acidity | pH 3.7Reported[borba2016] | Draw the wine off from the bottom |
Like Georgian qvevri wine it ferments on its skins in clay. The talha is traditionally lined with pitch, and the wine is drawn off through a hole near the base once the skins have settled into the mãe. The Adega de Borba sheet says DO Alentejo certification requires the wine to stay on the mãe until St Martin's Day.
The producer sheet reports total sulphur dioxide below 100 mg/l and a pH of 3.70 in its finished red. The traditional pitch lining holds resin compounds, one a possible allergen, and a polycyclic aromatic hydrocarbon; in an Italian experiment with pitch-coated amphorae none of the pitch's hazardous compounds showed up in the wine, but that was not Alentejo wine, and the study set no detection limits, so trace migration is not ruled out. The study also says migration during long contact, such as ageing, still has to be checked.
Hazards the sources name: Compounds from the pine-pitch lining (resin acids, one a possible allergen, and a polycyclic aromatic hydrocarbon); none were detected in wine from pitch-coated experimental amphorae in Italy, though the study set no detection limits.
Every number is labelled with how it is known. How this atlas is made
The DO Alentejo technical file credits winemaking in talhas and amphorae to Roman and Phoenician times and says the technique is still used in the region's cellars. The Adega de Borba sheet calls talha wine an ancestral Roman system. Herdade do Esporão says amphora wine in the Alentejo goes back over 2,000 years, that it is traditional to leave the pulp in the amphorae until St Martin's Day, and that the technique is now on the verge of extinction. Esporão revived it in 2014.
