José De Sousa Puro Talha Branco 2015

In the José de Sousa winery, some ancestral winemaking techniques are still used, the most emblematic being the use of the talha in the fermentation of grapes. The essence of winemaking in talha has changed little in over two thousand years. In this process, the white grapes are lightly crushed by foot and destemmed by hand on a ripanço table. Fermentation occurs, without stems, in talhas with an average capacity of 1,600 liters at a temperature around 28ºC, controlled by watering the talhas 4 times a day. Fermentation takes approximately 8 days, with the wine in contact with the skins until November. It ages in amphorae for a period of 4 to 10 months, depending on the harvest. During this period, a film of olive oil is placed to prevent oxidation.