Amphora wines are vinified in terracotta jars: the grapes are left to ferment in interred special jars. The grapes are also subjected to maceration on skins, becoming an essential element for the final product.
The reduction of the mechanization of production processes and the use of terracotta instead of wood are two identifying features of amphora wine productions.
Both choices protect the aromas of the wine and avoid dispersion. This means that the wines are protected, thus preserving the specific characteristics of the organoleptic characteristics.
History and origins
The origins of wine in amphora have very ancient roots in history, thousands of years ago.
Except for some Eastern European countries, including Georgia, this technique had been replaced by the use of wood. Recently, the potential of this solution has been rediscovered, and even in Italy, wine producers have started to reuse it.
How are amphora wines produced? We explain the vinification in terracotta.
Using terracotta instead of wood guarantees crucial aspects: it is an eco-sustainable choice that favours high-profile wine productions.
It preserves the aromas and defends the characteristics of the wines having a transpiring structure and generating a spontaneous and natural micro-oxygenation.
Wine in amphorae: characteristics
The raw material for wines in amphora is high-quality grapes. The same thing is in common productions, but with a different result.
The organoleptic characteristics of wines in amphora are specific: for example, you don't recognize the scent of wood. Furthermore, it is possible to distinguish a particular softness due to the natural micro-oxygenation and other mineral nuances deriving from contact with terracotta. Besides, the wines remain younger.
CORTE BACARO: Vinegia I.G.P. Trevenezie
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