A compelling glimpse into the Alentejo's vinous heritage, a red wine meticulously crafted using indigenous grape varieties and the age-old practice of amphorae fermentation. This project, a collaboration with Ricardo Santos of "Mestre Daniel/XXVI Talhas" in Vila Alva near Vidigueira, represents a dedication to preserving the region's traditional winemaking methods. The viticulture begins with hand-harvested grapes, ensuring careful selection of ripe fruit. These grapes are then destemmed before being introduced into the clay amphorae, or "talhas," where spontaneous fermentation commences, driven by indigenous yeasts and without temperature control. This natural process allows the wine to develop its unique character, reflecting the terroir and the specific vintage. The wine remains in contact with the grape solids, known as "masses," until the end of February, a prolonged maceration that extracts significant depth of flavor, color, and texture. Notably, the wine is bottled without filtration or stabilization, a practice that preserves its rustic authenticity and allows the wine to express its inherent character without intervention.
Tasting notes for the 2020 Underdog Talha Tinto reveal a vibrant and expressive wine. The nose is immediately engaging, with aromatic notes of pomegranate and macerated cherries, complemented by subtle hints of raw cocoa. On the palate, the wine showcases a remarkable freshness, driven by lively acidity that balances the fruit-forward profile. The soft, supple tannins provide a smooth and approachable structure, allowing the flavors to linger on the finish. This combination of vibrant fruit, refreshing acidity, and gentle tannins creates a harmonious and compelling wine that speaks to the tradition and craftsmanship of Alentejo's amphorae winemaking. The wine's unfiltered and unstabilized nature contributes to its unique texture and complexity, offering a truly authentic and memorable tasting experience.
