Pezga Branco 2021

Pezga Branco 2021 is produced using the Vinho de Talha method in Alentejo, Portugal. The grapes are fermented in traditional clay amphorae, referred to as 'talhas', which are coated with a protective layer called 'Pezga'. During fermentation, the skins and stems remain in contact with the must. Following fermentation, the wine ages in the talha for six months with the grape residues. It undergoes manual filtration through these residues before bottling. Aconchego da Aldeia's XXVI Talhas project is dedicated to the preservation of this ancient winemaking technique.