Amphora wines embody the magic of an age-old tradition . In fact, this ancient practice dates back to prehistoric times and is still a widespread occurrence in Georgia and Armenia, where the vine was first cultivated in the mists of time. Terracotta jars are therefore the oldest known enological containers, used for both winemaking and storage, before being forgotten in modern times throughout the West. In the last few decades, as the search for the most traditional and genuine production methods possible has continued, they have been rediscovered all over the world. This trend was inaugurated in Europe by Josko Gravner in 1996 and is now in continuous expansion, resulting in the creation of very special and unique products.
Amphora wines embody the magic of an age-old tradition . In fact, this ancient practice dates back to prehistoric times and is still a widespread occurrence in Georgia and Armenia, where the vine was first cultivated in the mists of time. Terracotta jars are therefore the oldest known enological containers, used for both winemaking and storage, before being forgotten in modern times throughout the West. In the last few decades, as the search for the most traditional and genuine production methods possible has continued, they have been rediscovered all over the world. This trend was inaugurated in Europe by Josko Gravner in 1996 and is now in continuous expansion, resulting in the creation of very special and unique products.
The use of terracotta by producers reflects a desire to return to the origins, rediscovering the ancient relationship between man and nature dating back thousands of years. This trend is now increasingly widespread throughout the world, especially in western countries with a stronger wine-making tradition, including Italy and Spain.
The pioneer of the rediscovery of amphora wine was Josko of the Gravner winery who, starting in 1996, began producing his Ribolla Gialla with long macerations on the skins in Georgian underground containers called Qvevri, inspired by traditions still active in the countries of Caucasia. A few years later, Giusto Occhipinti of the Sicilian COS winery introduced the use of Spanish terracotta containers called Tinajas for the production of Cerasuolo di Vittoria, soon convincing his friend Elisabetta Foradori to do the same with Teroldego in the Trentino region.
Since then, many producers have followed this path and today, given the worldwide spread of the phenomenon, some have said that "amphora is the new barrique". This gives an idea of the global importance of this production revolution. The reasons for this success consist essentially in the benefits of terracotta for the production of artisanal wines, produced with long maceration on the skins and without the use of any additives. These positive properties consist of:
The combination of these benefits makes it possible to carry out slow fermentations with maceration on the skins without the need for external agents such as sulphur dioxide, aromas, yeasts and other additives. It all sounds very simple, but the possibilities and production methods are actually very diverse.
The production of wines made in amphora can present different variables and is today strongly subject to experimental approaches. In Italy, the tendency is to de-stem the grapes and fill the containers with must and skins, relying on spontaneous fermentation and trying not to use sulphites and additives. The fermentation phase generally lasts a few days, during which manual punching down may be used, i.e. the marc that comes to the surface is returned to the must. At the end of this process, maceration on the skins of the must can continue for several months, encouraging a significant release of aromatic substances.
In Georgia, where the Qvevri tradition has remained active and vital to this day, a distinction is made between:
A key constant in the production of amphora wine is therefore the total or partial presence of the marc in the must during the entire fermentation process or longer, for both whites and reds. A fundamental variable is the type of amphora container to be used:
In addition to these variables, there are many others, and each producer can choose how to implement the production method, taking into account the style they want to obtain and, above all, the type of grape used. Ribolla Gialla grapes, for example, need long macerations to express their intense aromatic profile, while a red grape variety such as Aglianico tends to produce very structured expressions even if the period of contact with the skins is reduced.
Discover the peculiarities and unique personality of the wine made in amphora for sale online on the Callmewine store and on offer at a special price.