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The medieval cellar has 6 Portuguese amphorae (Talhas), from 90 to 120 yearsof age, 1300 liters each. These come from Alentejo, South of Portugal, where they were used as the main vessels for winemaking since roman times until mid 20th century – an almost extinct tradition.
Grapes are crushed and de-stemmed in a wooden table, the juice and skins being immediately moved to the amphorae, to stay for some weeks in skin contact. Then a layer of olive oil is left on top of the wine during the winter, to protect it during the winter, while it rests and stabilises.