NaTalha Branco 2024
Region: Alentejo
Producer: Geraçoes da Talha
This natural wine is made according to the traditional production method of Vinho de Talha. It is made with all the continuous parts of the grapes (skins, seeds and part of the stems) which, after 4 months, serves as a natural filter for the wine that comes out of the lower part of the Talha.The logo on the bottle refers to the way the wine "grows" naturally in the large clay amphorae and is a tribute to Mother Nature.
| Volume | 75.0 cl. |
| Grape Variety | Antão Vaz, Roupeiro, Perrum, Diagalves |
| Drinking window | 2024-2029 |
| Alc. | 12.5% |
| Vinification | in amphora (locally called Talha) |
| Ripening | in amphora for several months |
Waar serveer je ’m bij?
Vinho de talha is the oldest way of making wine still in use in Europe: terracotta amphorae of hundreds of litres, in the Alentejo for two thousand years already, and the wine stays on the solids in them for a time. Antão Vaz, Roupeiro, Perrum and Diagalves, hand-picked, lightly crushed and then a few months in the talha. Clay gives off no flavour but does give some oxygen, and that makes this wine broader and rounder than its alcohol would suggest. The entry point in the range, and at the same time the most drinkable.
Drie gerechten die werken
Prawns in garlic oil with bread
Spanish omelette with peppers and chorizo
Pan-fried mackerel with tomato and oregano
Spanish omelette with peppers and chorizo
Pan-fried mackerel with tomato and oregano
Vegetarisch
Pan-fried tomatoes with breadcrumbs and oregano
Minder geschikt bij
Thickened cream sauces and roasted red meat. The acidity sits low here, so a sharp or acid-driven plate gets the better of it as well.
Voor de Portugees geïnspireerde kok
Açorda de poejo — bread-thickened soup with pennyroyal, garlic and a poached egg
Serveren op 11–13 °C