Yes, sparkling wine can be produced using the ancestral method in amphorae. This ancient winemaking technique, also known as pet-nat (pétillant-naturel), dates back to Roman times and involves bottling the wine before fermentation is complete, allowing carbon dioxide to naturally carbonate the wine. Amphorae, which are clay vessels traditionally used by the ancient Romans for winemaking, can be used in the production of sparkling wine using the ancestral method.
What is the ancestral method?
The ancestral method is a traditional winemaking technique that predates the more common Champagne method used for producing sparkling wines. In this method, the wine is bottled before the primary fermentation is complete, allowing carbon dioxide produced by the remaining sugars in the wine to naturally carbonate the wine. The resulting wine is typically less effervescent and has a more rustic and natural character compared to wines produced using the Champagne method.
How does the ancestral method work in producing sparkling wine?
- The grapes are harvested and crushed, and the resulting juice is transferred to a vessel for fermentation.
- As the fermentation process begins, the wine is transferred to individual bottles before fermentation is complete.
- The bottles are sealed with a crown cap to trap the carbon dioxide produced by the still-fermenting wine.
- The wine continues to ferment in the bottle, creating natural bubbles in the wine.
- Once fermentation is complete, the wine is disgorged to remove the sediment, and a final dosage may be added before resealing the bottle.
Can amphorae be used in the ancestral method?
Amphorae are large clay vessels that have been used for winemaking for thousands of years. While they are more commonly associated with still wines, they can also be used in the production of sparkling wines using the ancestral method. The porous nature of clay allows for a gentle exchange of oxygen during fermentation, which can influence the development of the wine. The use of amphorae in the ancestral method can result in wines with unique flavors and textures.
Benefits of using amphorae in the ancestral method
- Amphorae allow for a gentle exchange of oxygen during fermentation, which can contribute to the development of complex flavors in the wine.
- The porous nature of clay can help regulate temperature and humidity, creating a stable environment for the wine to ferment.
- Amphorae are neutral vessels, meaning they do not impart any flavors or aromas to the wine, allowing the natural characteristics of the grapes to shine through.
- Using amphorae in the ancestral method can add a sense of tradition and history to the winemaking process.
Challenges of using amphorae in the ancestral method
- Amphorae can be more difficult to clean and sanitize compared to modern stainless steel or glass vessels, which can increase the risk of spoilage or off-flavors in the wine.
- Clay vessels are more fragile than other winemaking equipment, making them more susceptible to breakage or damage during the winemaking process.
- Amphorae have a limited capacity compared to larger fermentation tanks, which can limit the amount of wine that can be produced using this method.
- The porous nature of clay can make it more challenging to control the fermentation process, as oxygen exchange can vary depending on the condition of the vessel.
Examples of sparkling wines produced using the ancestral method in amphorae
There are several wineries around the world that are experimenting with producing sparkling wines using the ancestral method in amphorae. These wines often have a unique character and reflect the terroir of the vineyard where the grapes were grown. Some examples include:
- La Garagista Farm + Winery in Vermont, USA, produces sparkling wines using the ancestral method in clay vessels buried underground.
- Matassa in Roussillon, France, uses clay amphorae to produce sparkling wines that showcase the minerality of the region.
- Jauma Wines in McLaren Vale, Australia, produces pet-nat wines using the ancestral method in clay vessels.