Made according to traditional talha (amphora) winemaking methods, Mestre Daniel Branco highlights the richness and texture that amphora fermentation can bring. Layers of stone fruit, herbs and savoury complexity are balanced by freshness, making it both distinctive and highly food friendly. (Antao Vaz, Perrum, Roupeiro)

The 2022 XXVI Tinto is a fascinating expression of Portugal's ancient talha winemaking tradition, where fermentation and aging take place in large clay amphorae, much as they did in Roman times. Produced in the village of Vila Alva in Alentejo from a field blend dominated by Aragonez (Tempranillo), Trincadeira, and Tinta Grossa, the wine is fermented with indigenous yeasts in centuries-old clay vessels, without temperature control and with minimal intervention.

Mestre Daniel - Talha XV was produced in one clay Talha with grapes from a parcel with almost solely the rare Tinta Grossa. In a region famous for its white wines, the wine from this grape was always very apreciated and locally called as “our red”. This is elegant with earthiness and a vibrant acid backbone. A beauty of a wine. 900 bottles made.

A "claret" style. Total destemming and slight crushing. Fermented with maceration and contact for two months in clay amphora like all wines, without temperature control and with indigenous yeasts. Field blend of red and white grapes: Trincadeira, Aragonês, Tinta Grossa, Antão Vaz, Roupeiro and Diagalves.

Pale straw in colour with a golden hue. The bouquet brings genuine ripe tropical fruit and some notes of dried fruits, characteristic of true Talha wines. The palate is complemented by honeyed notes and dried fruits (almonds and walnuts); well present but balanced, corresponding savoury notes on the finish.

Pale straw in colour with a golden hue. The bouquet brings genuine ripe tropical fruit and some notes of dried fruits, characteristic of true Talha wines. The palate is complemented by honeyed notes and dried fruits (almonds and walnuts); well present but balanced, corresponding savoury notes on the finish.

Cherry, plum, herbs and dried fruit on the nose. Rustic, soft wine with subtle tannins and beautiful fruit. Long and elegant finish.

‘Mestre Daniel - Talha X’ is produced in only one Talha made in Vila Alva by local masters. The grapes are exclusively from old vineyards and local grape varieties traditionally used in the production of white wine until the middle of the XX century. This lot intends to make known the typical wine of Vila Alva from this period. Less than 1,000 bottles produced. Antão Vaz, Diagalves, Perrum, Roupeiro and Manteúdo.

Mestra Daniel Tinto is intense. A real mix dark and red berry fruit, intense wild flavour and warming fleshiness. Herbaceous an herby, some whole-bunch sappiness. The palate is a delight, with beautiful balance and purity of flavour. Complex and long. Trincadeira, Aragonez, Tinta Grossa, and others

Mestre Daniel - Talha XV was produced in one clay Talha with grapes from a parcel with almost solely the rare Tinta Grossa. In a region famous for its white wines, the wine from this grape was always very apreciated and locally called as “our red”. This is elegant with earthiness and a vibrant acid backbone. A beauty of a wine. 900 bottles made.

Mestra Daniel Branco is a very perfumed and aromatic white. The prolonged skin contact creates a rich, honeysuckle, floral nose, with intense clementine citrus oil. There's fleshy quince and dried apricot alongside a dry grass, hay minerality. The acidity is great and creates a fresh, clean palate. Huge flavour complexity, and a very long finish. Antao Vaz, Perrum, Roupeiro, etc.