Wines from the amphorae
Are you familiar with the Kakhetian method? It is probably the oldest form of winemaking and its origins can be traced back to eastern Georgia. Exactly! The grapes were and are fermented in buried amphorae in a constantly cool environment. Very traditional, very good, if done really well. This is precisely why amphora wines are celebrating a renaissance.
What influence do containers (and their shape) made of cement or terracotta have on the wine and what exactly distinguishes them from steel or wood? The proof of the pudding is in the eating. Will you take part?
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An enriching trio! Above all because these are not extreme wines, but meticulously crafted wines that are full-bodied thanks to their wide range of flavors. Meditation wines, you could say:
SANFORÁ, TOSCANA IGT, ORGANIC, CHIOCCIOLI, 2022
A wine from the terracotta amphora could not be more typical. Spontaneous and fermented with indigenous yeasts. A bright, lively, summery wine from Tuscany with fresh, Mediterranean notes. A culinary passe-partout.
GIURY, SANGIOVESE RUBICONE IGP, DEMETER, TENUTA MARA, 2019
Do the shape and material of the containers used during vinification have an influence on the taste of the wine? Many are convinced that they do. In this precise example, the must remains in contact with the grape skins for a month. The wine is then matured for 12 months in cement and wood.
PIROCANTO, ORANGE, TOSCANA IGT, ORGANIC, CHIOCCIOLI, 2022
No, just because a wine has been aged in an amphora doesn't mean it has to be an orange wine, but it can be. Just like this radiant beauty. Fermented spontaneously on the skins in 7 hectolitre amphorae and then also matured in amphorae and bottled in steel tanks. From there, it is gradually bottled, where it rests for at least another two months before being released for sale.