On the second day of our Alentejo media tour, we kicked off with a delightful São Martinho celebration and potluck at Adega Natus Vini, graciously hosted by winemaker Hamilton Reis. The day concluded with our participation in World Amphora Day at Herdade Rocim.
São Martinho Day
Wine has been made in talhas (clay pots) in Alentejo’s for at least 2,000 years!
The classic process is exquisitely uncomplicated. Foot-trodden grapes are dumped into talhas, ferment spontaneously with ambient yeast, protected by C02. It involves minimal intervention, with the winemaker gently breaking the cap daily to prevent pressure buildup. There is no need for chemical addition, or artificial filtering.
After fermentation, talhas are sealed with olive oil until until a couple of months later on Dia de São Martinho (Saint Martin’s Day – the Sunday closest to Nov 11th), when the “new wine” is deemed ready to drink straight from the clay pot.
São Martinho Day holds profound cultural significance in Alentejo, a region known for its rich traditions and vibrant celebrations. This festive occasion, dedicated to Saint Martin, brings communities together in a joyous celebration marked by the sharing of new wine and chestnuts. As the aroma of roasted chestnuts fills the air, and glasses are raised to toast the freshly fermented “new” wines. It is a spirited expression of Alentejo’s communal warmth and the deep-rooted connection between its people and the land.
Hosted by owner and winemaker Hamilton Reis, we joined the São Martinho Day festivities
This Article was originally published on ENOFYLZ Wine Blog
