Amphorae and Barrels
In recent years a new wind is showing a growing interest in winemaking and aging in amphora to replace vats and barrels.
The clay amphora was already used for this purpose by the Romans. This tradition has been perpetuated for millennia until today in Georgia.
Deeply interested in this new maturing process, we test it this year on an amphora and expect to multiply it if the results turn out decisive.
The terracotta amphora is impervious to wine but permeable to gas. It therefore allows oxygen to pass and allows regular oxygenation, just like the barrel. The clay amphorae are neutral and do not communicate to the wine either taste or smell.
The consequence is a respect for the organoleptic characteristics of the grape, which highlight its natural flavors of fruits and flowers.
The wine amphorae are turned by hand to obtain a density and a pressure on the walls impossible to produce by industrial molding.