WINE MAKING WORKSHOPS

WORKSHOP: INITIATION TO WINE TASTING WITH EXERCISE OF AROMAS
 
Perfect activity for anyone looking for a wine tasting experience with a more complex level. In this workshop you will be provided information on how to approach a wine during the wine tasting. You will begin by analyzing the elements of the wine appearance, then all the aromas present on it, and finall the characteristics of the palate. A truly enriching experience for those who want to expand their knowledge on how to take the most out of a wine tasting
 
Includes: Brief training on wine tasting | Red Talha | White Talha | Red Talha Limited Edition | White Talha Limited Edition | Bread, Cheese, Charcuterie, Jam, Artisanal Honey, and Alentejo Olive Oil
 
Availability: all year long, antecipated reservation required | Duration: 1,5 hours | Price: 30 €/ person (minimum 2 people)
 



COURSE: HOW TO PRODUCE ORANGE AMPHORA WINE - STAGE 1
 
 
The first stage of the "How to Produce Orange Amphora Wine" Course is perhaps the one that requires greater physical commitment, but also one of the most enriching. In this stage you'll be challenged to spend a morning in the vineyard, where your time will be divided between grapes' maturation tests and the harvesting. Enjoy the opportunity to talk to the local workers and get to know the stories they have to tell you! Are you ready for "a day of old-fashioned work"? 

Includes: All material needed for the accomplishment of the activity, water, and breakfast | Not Included: Workwear
 
Availability: August and September, antecipated reservation required | Duration: 3 hours | Price: upon request




COURSE: HOW TO PRODUCE ORANGE AMPHORA WINE - STAGE 2
 
 
In step 2 of the "How to Produce Orange Amphora Wine" Course you will have the opportunity to experience one of the most important phases of wine production. The most experienced guardians of knowledge, many of them wine producers for more than 50 years, say that in order to make a good wine, only good grapes and an immaculate sanitation are necessary. In this training you'll be challenged to enter inside an amphora and help the staff cleaning it.
 
Includes: All material needed for the accomplishment of the activity | Not Included: Workwear
 
Availability: August and September, antecipated reservation required | Duration: 2 hours | Price: upon request



 
COURSE: HOW TO PRODUCE ORANGE AMPHORA WINE - STEP 3
 
 
In the third phase of the "How to Produce Orange Amphora Wine" Course participants will learn how to produce wine in an artisan way. Once harvesting is finished and grapes received in the cellar, it is then time to begin destemming and crushing. At this stage of the process, a manual mill will be used to grind, and later a cane to transport the must (ground grape) into the hoists. This is an activity that requires some physical strength so we advice you to have a good breakfeast!
 
Includes: All material needed for the accomplishment of the activity | Not Included: Workwear
 
Availability: August and September, antecipated reservation required | Duration: 2 hours | Price: upon request



 
COURSE: HOW TO PRODUCE ORANGE AMPHORA WINE - STEP 4


 
Step 4 of the "How to Produce Orange Amphora Wine" Course is the one that generates more curiosity among participants. In this stage you'll be invited to "destroy the cap of wine masses" that accumulates on top of the amphoras due to fermentation. In other words, the masses have to be pushed down so that they become in contact with the wine, thus giving it characteristics such as flavor, color, or tannins. This process has to be repeated 2 to 3 times daily, not only for the above reason but also for temperature and pressure control purposes. If this is not done, the amphora can burst due to pressures accumulated with the fermentation gases!

Includes: All material needed for the accomplishment of the activity | Not Included: Workwear
 
Availability: August to October, antecipated reservation required | Duration: 1 hour | Price: upon request
 



COURSE: HOW TO PRODUCE ORANGE AMPHORA WINE - STAGE 5
  
 
In the fifth stage of the "How to Produce Orange Amphora Wine" Course, participants will be asked to transfer wine between amphoras manually and without access to any machinery. The transfer of the wines is a very important phase of production, because at this point the fermentation has finished, the wine masses have already settled at the bottom of the amphora, and it is necessary that the recepients are filled to the top, in order to reduce the area of ​​wine in contact with the air and thus prevent it's oxidation. This way, one has to empty a full amphora in order to make the fill until the top all the others.

Includes: All material needed for the accomplishment of the activity | Not Included: Workwear
 
Availability: October and November, antecipated reservation required | Duration: 1 hour | Price: upon request



 
COURSE: HOW TO PRODUCE ORANGE AMPHORA WINE - STAGE 6

 
The last stage of the "How to Produce Orange Amphora Wine" Course is usually the participants' favorite. Not only because the process of opening the amphora is something incredible to experience, but also because it represents the result of months of work in the production of wine. At this stage a hole will be opened in the cork stopper at the bottom of the amphora, and then insert the faucet so the wine can flow. The wine masses, still inside the hoists, serve as a natural filter so that the wine does not come out cloudy. The wine is now ready to be drink and after opening the amphoras, the participants are challenged to taste the nectar that each one of them originated.

Includes: All material needed for the accomplishment of the activity | Not Included: Workwear
 
Availability: November, antecipated reservation required | Duration: 1 hour | Price: upon request

 
 
 
For more information on wine tourism programs tailored to your needs, please contact us at enoturismo@honrado.pt
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