XXVI Talhas is a notable wine producer located in the Alentejo region of Portugal, specifically in the village of Vila Alva. This project pays homage to the ancient tradition of Talha wine production, which is deeply rooted in the history of the region. Talha wines are made using clay amphorae, a method introduced by the Romans over two thousand years ago. This technique has been preserved and passed down through generations, maintaining its authenticity and cultural significance.
The winemaking process at XXVI Talhas involves placing previously crushed grapes, sometimes with stems, into large clay pots known as talhas. Fermentation occurs spontaneously within these vessels. During this process, the grape skins rise to the surface, forming a solid layer that needs to be submerged back into the liquid using a wooden squeegee. This traditional method results in wines that are aromatic and have a simple structure, reflecting the natural winemaking process. The wines can be white, red, or a blend known as "petroleiro," which combines white and red grapes. Each type of wine exhibits distinct characteristics, with whites having a golden yellow color and reds an open ruby hue.
The winemaker behind XXVI Talhas is Mestre Daniel, who has dedicated approximately 30 years to producing talha wine. He continues the family tradition, ensuring that the ancient practices are upheld while also bringing his own expertise to the process. This dedication to tradition is a testament to the cultural heritage of the Alentejo region and its longstanding relationship with talha wine production.
XXVI Talhas is also committed to sustainable practices, though specific details on these practices are not extensively documented in the available sources. However, the use of natural fermentation and traditional methods inherently supports sustainability by minimizing the need for modern additives and interventions. This approach not only preserves the environment but also maintains the integrity of the wine, allowing the true flavors of the Alentejo terroir to shine through.
