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Portugal
The Romans brought clay-vessel winemaking to the Alentejo more than 2,000 years ago, yet here the practice never disappeared into history. Around Vidigueira and Vila Alva, wine is still fermented in large talhas in village cellars, continuing an unbroken local culture. Antão Vaz, Perrum, Diagalves, Trincadeira and traditional field blends become white, red and palhete wines through this distinctly Alentejan method.
