The winery at Mouchão in Portugal's Alentejo. This is about as traditional as a winery can get. The window at the rear acts as the opening for reception of the grapes, which end up in the lagar, where they are trodden by foot. They are then allowed to macerate during fermentation with further treading down of the skins to achieve a fine but thorough extraction. The juice comes out and is transferred to barrels, while the skins remaining are pressed. A racking or two may follow, and then bottling. That's it. The results are pretty impressive.
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(All photographs are ©Jamie Goode and must not be republished in any form without permission.)