In Alentejo, an ancient winemaking tradition lives on, with large clay vessels known as talhas used in the winemaking process. The method has its roots in the Roman presence on the Iberian Peninsula. Ramos Vinho de Talha is made from trincadeira, aragonez and castelão, and is both fermented and aged in talhas.

The wine is fruity and spicy, with notes of blackcurrant, violet, plum, fresh herbs, liquorice and pepper. Serve at around 16°C with full-flavoured vegetarian dishes, or with pork, lamb or beef, preferably grilled.