<p class="MsoNormal" style="line-height:normal;background:#ffffff;text-align:justify;"><b><span style="font-family:Arial, 'sans-serif';color:#000000;">White Talha Wines:</span></b></p>
<p style="text-align:justify;"><span style="font-family:Arial, sans-serif;"><span style="background-color:#ffffff;">In red Talha wines, the winemaking method is most similar to the so-called technological red wines.</span></span></p>
<p style="text-align:justify;"><span style="font-family:Arial, sans-serif;"><span style="background-color:#ffffff;">Fermentation takes place while the liquid is in contact with the masses (skin, pulp, seeds and stems). In Talha wines, even after fermentation, the rules estabished by the CVRA only allow the wine to be separated from the masses after November 11th )the famous St. Martin's Day).</span></span></p>
<p style="text-align:justify;"><span style="font-family:Arial, sans-serif;"><span style="background-color:#ffffff;">Fermentation in Talha takes longer due to the shape of the Talha itself, meaning there is longer contact with the masses, hence the great diffrence in color, textur and structure when compared to the so-colled tecnological whites. This prolonged contact also alows for greater extraction of phenolic compounds. This phenolic richness of Talha wines is much superior. </span></span></p>
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