Farrapo Branco 2021
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.To value and boost this nectar and dignify the region they named the first wine "Farrapo", an homage to all its inhabitants who are known as "farrapeiros". This nickname derives from their modest garments - farrapos -, worn by the Capuchin Friars during the 16th century, in the chapel of S. Bento in Vila de Frades.
| Volume | 75.0 cl. |
| Grape Variety | Antão Vaz, Roupeiro and Perrum |
| Drinking window | 2022-2027 |
| Alc. | 14.0% |
| Vinification | in terracotta amfoor |
| Ripening | in terracotta amfoor |
Waar serveer je ’m bij?
The same talha method as the NaTalha, but this is the version that goes furthest: Antão Vaz, Roupeiro and Perrum stay in the terracotta with all the solids, without intervention. The acidity is the lowest in our whole white range, and that is not a shortcoming but the nature of warm Alentejo grapes in clay: what you get is a broad, almost tea-like wine with a dry, slightly bitter finish. Five years in bottle have only strengthened that roundness.
Drie gerechten die werken
Stewed squid with tomato and wine
Oven-roasted pork shoulder with fennel seed
Black pork charcuterie with olives
Oven-roasted pork shoulder with fennel seed
Black pork charcuterie with olives
Vegetarisch
Roasted chickpeas with paprika
Minder geschikt bij
Anything that plays on freshness: oysters, ceviche, a vinaigrette. With acidity this low it has nothing to put up against that.
Voor de Portugees geïnspireerde kok
Sopa de cação — shark soup with coriander, garlic and bread, the plate talha wine belongs with in the Alentejo
Serveren op 12–14 °C