Portuguese winemakers cling to ancestors’ traditions

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Baron Bruemmer, who began making wines in 2006 in his mid-nineties, is the proud owner of Casal Santa Maria in Portugal. (Courtesy Photo)

Over the past 20 years the way wine is made has changed a lot, as you know everything has to keep up with the times, even the wine making process and yet, some winemakers still cling to their traditions, handcrafting wines the same way as their ancestors.

In Alentejano Portugal’s largest DOC, Jose Maria Da Fonseca still uses ancient winemaking techniques to create his two most popular wines, Periquita and Lancers. At their winemaking facility in the small town of Reguengos de Monsaraz, they make wine in the traditional lagares as well as in 1,500-liter clay amphoras.

There is a distinct difference between fermenting wines in stainless steel, lagares and the clay amphora. According to the Capital Gazette, “Stainless steel resulted in the freshest fruit expression, while the lagares fermented wine exhibited the most intense nose, and the amphoras resulted in a slightly more earthy wine.”

Check out the full article here: capitalgazette.com

 

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