José De Sousa Red Magnum 2018

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 the grapes. The essence of winemaking in talha has changed little over the last centuries. In this wine, a small part is made according to this Roman process, with the red grapes previously foot-trodden and destemmed by hand on a table called "mesa de ripanço." Then, a small part of the must, skins, and stems are fermented in clay talhas, and another in lagares. The remainder of the batch is fermented in stainless steel tanks. The use of talhas imparts spices and a third dimension to the wine. After fermentation, the wine undergoes a skin maceration of 4 weeks, followed by aging for 9 months in French and American oak barrels.