Why Amphoras?

an 8,000 year-old winemaking technique

Usually, vinification and ageing processes happen in stainless steel or concrete vats and oak. But in recent years, the amphora has appeared in many wineries. Journey to the land of the terracotta.

Far from being a new technique, the use of amphorae is a method dating back to the roman era. They are made of clay, come in different sizes and can be used for fermentation and/or ageing of wines, both red and white.

The terracotta jars are mainly used by winemakers engaged in a biodynamic approach as it limits the interventions of any kind: no inputs, no oenological corrections. Everything happens in the most natural way. The porosity of the terracotta gives the must a regular oxygenation, like the oak barrel, but on the contrary of the latter, it does not add any taste. They also reduce the acidity and round the tannins without altering the natural taste of the wine.



Wine producers using amphoras

elisabetta-by-andrea-scaramuzza-2Elisabetta Foradori is a well known winemaker in Trentino Alto Adige in northern Italy. In her cellar you may find about 70 amphorae which is quite a lot! So she has large production of amphora wine, she enjoys working with clay and believes that the wines get a cleaner flavour if they are made in a clay amphora.  The estate is run biodynamically and is known for its fantastic wines made from local grape teroldego.

Fodradori teroldego

 

E. Foradori Teroldego Rotaliano 2016

Strong and generous wine, from the compact and dense leaves a delicious bitter aftertaste. It will be the ideal companion to traditional dishes, such as pizzoccheri.

🍽 Ideal with traditional Italian dishes such as pizzoccheri

🍇 Teroldego

Retail price: S$ 60.00

 

 

 


cos amphoras

Azienda Agricola COS in southeastern Sicily (Italy) started using  440-liter amphoras  in 2007. “The amphora is a bit like a barrel, it allows the wine to breathe, which is good, but you don’t get any oak flavours.”, Giusto Occhipinti (winegrower) says. He uses amphoras both for fermentation and ageing and often has long skin contact.
cos frappato 2016-487x382

 

C.O.S Frappato Sicilia 2017

Concentrated red berries, cola and fresh flowers on the nose. Sweet, sappy and densely packed, with noteworthy energy to the raspberry, sour red cherry and underbrush flavours.  The lingering finish is bright and lively thanks to harmonious acidity.

🍽 Ideal with anchovies pizza and caramelised onions

🍇 Frappato

Retail price: S$ 59.00

 

 

 

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