The People
Pedro Ribeiro and his wife Catarina Vieira moved to Vidigueira, an area which benefits from an excellent micro-climate, to produce wines that are true to the historical traditions of Alentejo.
Click below to hear more about Espaço Rural, direct from Pedro Ribeiro of the winery:
The Vineyards
Vineyards in Vidigueira are planted on hills mostly oriented west/east benefiting from cooler temperature. They also lie on schist and granite soils allowing slow ripening of the fruits and maintaining low alcohol level. Their selection of grapes, low-yields, careful pruning and early harvest are some of the procedures they fastidiously follow, but the main innovation happens in the winery.
As a tribute to the region they ferment their wines in impermeable clay pots called Talha, where both wine and skin remain in contact for a longer period. The resulted wines are mineral, fresh, elegant and above all, authentic.
Vinho de Talha
With more than 2,000 years of history, Vinho de Talha has been produced in the region of Alentejo since Roman Times. Crushed grapes by foot treading are placed inside clay pots (amphora) and fermentation occurs spontaneously. The whole process is made in a natural way with the minimal intervention possible.
Talha derives from the Latin “ Tinalia ” which means vase or vessel of large dimensions. A talha is a clay pot, more or less porous according to the type of clay it is made of, allowing the fermentation of wine musts and also storage of wine and olive oil.
The Wines
Bojador Tinto Espaço Rural – Made with Aragonez, Touriga Nacional and Trincadeira, fermented in concrete tanks and matured for 6 months in french oak barrels.
Vinho De Talha Bojador Branco Espaço Rural – Made with Perrum, Roupeiro, Rabo de Ovelha and Manteudo in the traditional Amphora vessels called Talha. 17 points JancisRobinson.com
Vinho De Talha Bojador Tinto Espaço Rural – Made with Trincadeira, Moreto and Tinta Grossa and fermented with indigenous yeasts, also using Talha.