Gerações da Talha - NaTalha - Branco

A natural white wine crafted using the ancestral Vinho de Talha method. This involves fermenting the entire clusters of traditional white grape varieties – skins, seeds, and a portion of the stems – within traditional clay amphorae, the talhas. Antão Vaz, Roupeiro, Perrum, and Diagalves are the specific grape varieties utilized. The harvest of these grapes takes place at the beginning of August. Following a four-month period of maceration and fermentation in the talha, the solid components of the grapes settle and act as a natural filter for the wine drawn from the bottom of the vessel. Consistent with their natural winemaking philosophy, sulfites are only added at bottling, and the wine may present with sediment.

The viticulture for NaTalha Branco centers on cultivating these traditional grape varieties. While explicit details regarding formal sustainable certifications are not provided, the commitment to natural winemaking and the employment of the traditional Vinho de Talha method imply a respect for low-intervention practices in the vineyard. The selection of traditional grapes, well-suited to the region, can often contribute to a natural balance and resilience, potentially minimizing the necessity for extensive agricultural inputs.

Tasting notes for NaTalha Branco would reflect the extended skin contact during the fermentation in clay amphorae and the blend of traditional white varieties. Compared to conventionally produced white wines, the four-month maceration on skins typically results in a white wine with enhanced texture, structure, and aromatic complexity. Expect a wine with noticeable tannins, which can contribute a pleasant grip and mouthfeel. The aromatic profile would be a blend of the characteristics of Antão Vaz, Roupeiro, Perrum, and Diagalves, potentially exhibiting notes of ripe fruit, floral hints, and subtle earthy or herbal undertones derived from the skin contact and partial stem inclusion. The fermentation in clay can also impart a distinct minerality to the wine. The absence of fining and filtration preserves the wine's inherent flavors and textures, leading to a unique and authentic expression of the regional terroir and the traditional Vinho de Talha style. The recommended serving temperature of 13°C suggests enjoying the wine slightly chilled to accentuate its aromatic nuances and refreshing character.