Their success; their ability to effectively communicate about spanish and portuguese wine; their energy to grow and create dynamic, authentic and extraordinary services have attracted hundreds of thousands of iberian wine lovers from around the world.
Joan Gómez Pallarès http://www.devinis.org/

Hello from the Alentejo

Sunset in the Alentejo

Just a quick note to say hello and to share how incredible I feel the Alentejo region is. I’ve seen five really interesting and innovative bodegas whose wines all pose new flavors and exciting levels of quality. In fact, it is by far the most tourist friendly wine region I have had the pleasure of visiting so far in Iberia. However, because I will be traveling for a few more days, I wanted to at least leave you a few pictures of my trip: one is of a sunset in the Alentejo near Evora and the other has a story behind it that’s a bit hard to believe.

Fermentation Tanks

The containers you see in the second picture are still used to produce wine in the traditional way. In fact, seven of the barrels are used for blending their highest quality wine from one of the bodegas I visited. I’ll tell you which one later, but for now, I’d love for you to take a stab at the following statement. Let’s see if you can fill in the blanks:

It takes ___ men, ____ days to ferment the wine in these clay tanks and then to clean them out. They are also cooled during the fermentation to a safe temperature by ____________ them.

Post a comment or send a note. The wine is red and only goes through primary fermentation in these tanks. Bonus: How much does it cost in Euros to replace one? This is good information considering that these barrels are still produced even today!

Talk to you all soon,

Ryan Opaz

  • craig donofrio

    20 men, 7days, burying them, 600 euros