We think wine should be as fun and unpredictable as life itself. Natural wine is like the cool, artsy friend of the wine world—minimalist, a little wild, and full of surprises. No chemicals, no fuss, just grapes doing their thing with a touch of chaos and a whole lot of soul.

featured wine

Anna Jorgensen returned to Portugal after years of study and experiences abroad, including a BA at the “Harvard of viticulture and oenology”, the University of Adelaide, and internships with spectacular producers in Australia, New Zealand, USA and Stéphane Ogier in Côte -Rotie, Vineyards ranging from 700 meters above sea level in the Serra de São Mamede to the sea level of her vineyards on the Costa Alentejana.
Organic farming. The sorting is done at the selection table, which selects only the best bunches and discards those that are not suitable for the batch. Grapes ferment spontaneously with wild yeasts and stems (~30%), in a philosophy of low intervention also in the cellar. The aging takes place for 10 months in stainless steel tanks, with fine lees, and used French oak barrels.
syrah • touriga frança • trincadera • alicante bouschet
juicy • fresh • bold red & dark fruits • savory spice • herbal notes • smokey • elegant • balanced • long earthy finish.
pumpkin • lasagnette • polenta • mushroom • beets

Gerações da Talha's Desfarrapo Branco is a unique Portuguese white wine that exemplifies the revival of traditional winemaking techniques in the Alentejo region. The wine is produced in Vila de Frades, located in the heart of Vidigueira (south of Evora). Sustainability is woven into the very fabric of Gerações da Talha's practices. The clay talhas themselves are a testament to this. Unlike some modern methods, they require minimal intervention, relying on natural processes for temperature control and fermentation.
Production follows the ancient talha method, which involves fermenting and aging the wine in large clay amphoras called talhas. This technique, dating back to Roman times, imparts unique characteristics to the wine. The process begins with harvesting the grapes by hand, followed by gentle pressing. The juice is then fermented and aged in the talhas, which allows for subtle oxidation and imparts mineral notes to the wine. Destemmed and crushed, they are deposited along with skins, seeds, and even some stalks. Within these vessels, fermentation takes its course, transforming sugar into alcohol.
field blend
intense tannin from skin contact • dried apricot • peach • yogurt • hay • hazelnut skin • bright • fresh acidity
tofu • chickpeas • kimchi • pomme aligot • torta di riso