Amphorae are making a comeback in the world of biodynamic and organic winemaking. Let’s delve into the reasons behind this resurgence and how these ancient vessels are being utilized by winemakers today.
What are Amphorae?
Amphorae are clay vessels that have been used for thousands of years to store and ferment liquids such as wine. They have a distinctive shape with a narrow neck and two handles, making them easily recognizable.
History of Amphorae in Winemaking
Amphorae have a long history in winemaking, dating back to ancient civilizations such as the Greeks and Romans. These vessels were prized for their ability to maintain a consistent temperature during fermentation and aging, as well as their porous nature which allowed for a gentle exchange of oxygen.
Resurgence in Biodynamic and Organic Winemaking
There are several reasons why winemakers are turning back to amphorae in the production of biodynamic and organic wines:
- Minimal Intervention: Biodynamic and organic winemaking practices emphasize minimal intervention in the winemaking process. Amphorae are seen as a natural and traditional vessel that aligns with these principles.
- Purity of Flavor: Amphorae are believed to have a neutral influence on the wine, allowing the true expression of the grapes and terroir to shine through without the interference of oak or stainless steel.
- Breathability: The porous nature of clay allows for a gentle exchange of oxygen, which can enhance the wine’s complexity and aging potential.
- Sustainability: Clay is a natural and sustainable material, making it an attractive choice for winemakers who are focused on environmental stewardship.
Benefits of Using Amphorae
Winemakers are rediscovering the benefits of using amphorae in their winemaking process:
- Texture: Amphorae can impart a unique texture to the wine, adding complexity and depth.
- Aging Potential: The gentle exchange of oxygen in amphorae can promote a slow and steady aging process, allowing the wine to develop gracefully over time.
- Temperature Control: Clay has excellent insulating properties, helping to maintain a stable temperature during fermentation and aging.
- Microbial Diversity: The porous nature of clay can encourage the development of beneficial microbes that contribute to the wine’s complexity.
Challenges of Using Amphorae
While there are many benefits to using amphorae in winemaking, there are also some challenges that winemakers may face:
- Porosity: The porous nature of clay can make it difficult to clean and maintain, leading to the risk of contamination or off-flavors.
- Fragility: Amphorae are delicate and can be prone to breakage, requiring careful handling and storage.
- Cost: Amphorae can be expensive to purchase and import, especially if they are crafted by skilled artisans using traditional methods.
Examples of Wineries Using Amphorae
Many wineries around the world are incorporating amphorae into their winemaking practices. Here are a few notable examples:
- La Stoppa (Italy): This biodynamic winery in Emilia-Romagna uses clay amphorae for fermenting and aging their natural wines.
- Matassa (France): Located in the Roussillon region, Matassa is known for their organic and biodynamic wines aged in clay vessels.
- Blackbook Winery (United Kingdom): This urban winery in London uses Georgian qvevris (large clay amphorae) for fermenting their wines.