Manuel Malfeito, a professor of enology at the famed Instituto Superior de Agronomia, invited us to go to Amareleja to try some wines made in amphoras. The drive from Lisbon to this small town in Alentejo takes about three hours, time fruitfully used by Manuel to lecture us about what we are about to experience.
He tells us that that we’re taking a journey back in time, to the way wines were made 8000 years ago in the Caucasus. These techniques, brought to Portugal by the Romans 2000 years ago, worked particularly well in the dry, warm climate of Alentejo where they say “while there’s amphora wine, we drink nothing else.”
Right after the harvest, the grapes are crushed, destemmed and placed in huge amphoras that hold 1,000 liters. One or two days later, the fermentation starts. The wine is stirred everyday for two weeks to make sure it doesn’t…
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