José Piteira TALHA
Prepare to taste a different type of wine.
The bottle you have in your hands came from a winemaking process the same as the one Romans used more than 2 000 years ago. You read that correctly, 2 000 years ago. This means that there’s no use of modern technology.
José Piteira likes to play around with this fact when he says that the only technology used for producing the wine is the light that illuminates the winery.
The authenticity of the processes and the fact such ancient traditions in wine production are followed means that José Piteira’s talha (clay amphora) wines would be looked at with suspicion and a certain amount of disdain. This would often happen when the producer took them to Lisbon to show them to someone.
However, the years passed, and everything changed.
Contrary to what the myths say – and they’re exactly that, myths – the producer guarantees that talha wines have an enormous ageing capacity.
Directly from the Guadiana River’s left margin to your table, this red will challenge your senses and even shake up a few convictions or pre-formed ideas you may have about talha wines.
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Oenologist: José Piteira
Manual destemming using the ripanço technique (wooden rack table over which grapes are pressed to and fro by hand). Fermentation in 2 000 L clay talha (amphora), with lees maintained until November.
Colour: Dark ruby
Aroma: Red fruits, cacao, coffee and black fruit compote
Mouth: Good acidity and prominent tannins
Total Acidity: 3.5 g/L
pH: 3.4 – 3.8
Total Sugars: 3.0 g/L
Leg of Goat with Gorse Rice
2 goat legs (preferably from a younger animal)
500 gr pork belly
6 cloves of garlic
1 dl olive oil
1 dl water
500 ml beer
1 small bunch of parsley
1 small bunch of thyme
1 small bunch of rosemary
1 tablespoon paprika
Salt and pepper
400 gr Carolino rice (Native short-grain Portuguese variety which allows for creamy, saucy rice dishes)
2 cloves of garlic
1 bay leaf
2 teacups of gorse flower
With a knife, make two cuts in each goat leg and place two cloves of garlic in each together with a bit of thyme and rosemary.
In a bowl, add the finely chopped pork belly, the onion and remaining chopped garlic cloves, the parsley, remaining thyme and rosemary, paprika, black pepper and, finally, the olive oil and water.
Mix well and pour over the goat legs. Marinate for 12 hours.
Preheat the oven to 210°C.
Place the marinated goat legs in a deep oven tray with the marinade and cover with aluminium foil. Roast in the oven for 1 hr 10 mins.
Take the tray out of the oven, add the beer and place back in the oven uncovered for 25 minutes. Take out, cover and let rest for 15 minutes.
For the rice, infuse the gorse flowers into 1 litre of water. Let boil and then rest for 3 hours.
In a pot, drizzle some olive oil and sauté the chopped onion and garlic with the bay leaf. Add half a litre of the roasting broth and let boil. Add half a litre of the gorse infusion and 3 tablespoons of gorse flowers and let boil. Add the rice and cook, stirring every once in a while.