Mestre Daniel branco 2022
Region: Alentejo
Producer: XXVI Talhas
| Volume | 75.0 cl. |
| Grape Variety | Antão vaz, Perrum and Roupeiro |
| Drinking window | 2023-2028 |
| Alc. | 13.0% |
| Vinification | Total destemming and slight crushing. |
| Ripening | Fermented with maceration and contact with the masses for three months in clay pots, without temperature control and with indigenous yeasts. It was not submitted to any filtration or stabilization process. The filtration only occurs through the passage of the liquid by the masses present in the talha. |
Waar serveer je ’m bij?
Daniel left behind a collection of twenty-six amphorae, and this wine comes out of them: fully destemmed, lightly crushed, and then fermented with continuous skin contact — no temperature control, with native yeasts only. That sustained skin contact is what sets it apart from the other talhas: there is real grip in it, almost tannin, above a core of yellow fruit and dried herbs. Antão Vaz, Perrum and Roupeiro, and nothing that steers the process.
Braised veal with olives
Pork terrine with bay
Serveren op 12–14 °C
Drink: 2024–2026
Mainly Antão Vaz, Roupeiro, Perrum. Six months on the skins.
Such pure fruit flavours: grapefruit, lime, lime leaf. Gentle but definite tannins. Juicy and so fresh. The tannins are lighter than you might expect for a wine that had so much skin contact.
4 friends pulled out of mothballs a cellar with 26 ancient terracotta amphorae , restoring a magnificent tradition. Discover the primal traditional wines made on amphorae, from XXVI Talhas.
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