Oddly enough, foot stamping of the grapes is actually practiced in the Alentejo by small commercial wineries--although the labor intensive technique is reserved for their best wines (see the last page of this tour). The softness of the foot is a gentle way to treat the grapes, extracting more flavor from the grapes and less from the seeds and stems.
Vinho de Talha - How Wines Are Made the Ancient Way in Portugal's Alentejo
By James Martin, About.com Guide
For such a primitive process, getting the skins and juices from the grapes was done mechanically. Like old style Chianti from Italy, a mix of white and red grapes may be used, as you can see here.
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- Out Comes the Must to Make the Vinho de Talha
- Vinho de Talha - The Stirring Stick
- Stirring the Vinho de Talha
- Where You Can Taste Vinho de Talia
- Stomping Grapes in the Alentejo Region of Portugal
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