Talha Wine: The Origin

The Talha wine is produced by hand using the ancient technique of fermenting grapes in clay pots. This technique dates back to Roman times and has remained unchanged for over 2000 years, passing down from generation to generation.

It was the ancient Romans who introduced vineyards, winemaking techniques to the Iberian Peninsula viticulture and the art of wine making.

The large amount of archaeological finds, Roman ruins and engravings in the Alentejo region demonstrate the previous and strong Roman presence in Hispania. Some of them show how the Romans made wine and stored their wines in pots and vases similar, or even identical, to the talhas.

Talha, which derives from the Latin “Tinalia” means vase or vessel of large dimensions. A carving is, therefore, a clay pot, more or less less porous, which is intended for fermentation and storage of musts wines and various liquid products such as olive oil and vinegar. They come in different sizes and shapes but rarely exceed two meters in height and one ton in weight, which can, at most, contain 2,000 liters of must.

It is said that carvings appeared in Georgia, where they are called qvevris, in the year 6000 BC. A qvevri was found on Mount Khrami dating from this period, proudly decorated with bunches of grapes in relief.

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