Yes, amphorae have been used for centuries in natural wine production, dating back to ancient times. They have experienced a resurgence in recent years among natural winemakers due to their unique characteristics and ability to produce complex and expressive wines. In this article, we will delve into the insights of using amphorae in natural wine production.
History of Amphorae in Wine Production
Amphorae are ancient clay vessels that have been used for storing and fermenting wine for thousands of years. The earliest evidence of their use dates back to the Neolithic period, around 6000 BC in the Caucasus region. They were widely used by the ancient Greeks and Romans to transport and store wine, olive oil, and other commodities.
Characteristics of Amphorae
- Amphorae are made of porous clay, allowing for micro-oxygenation that can impart unique flavors and textures to the wine.
- They have a natural cooling effect due to the evaporation of moisture through the walls, helping to maintain a stable temperature during fermentation and aging.
- Amphorae are neutral vessels, meaning they do not impart any flavors or aromas to the wine, allowing the true expression of the grapes and terroir to shine through.
- They have a distinct shape with a narrow neck and handles, making them easy to handle and transport.
Benefits of Using Amphorae in Natural Wine Production
There are several reasons why natural winemakers are turning to amphorae for their wine production:
- Minimal Intervention: Amphorae allow for minimal intervention winemaking, as the porous clay material allows for natural fermentation without the need for added yeast or sulfur.
- Complexity and Expressiveness: The micro-oxygenation and natural cooling effect of amphorae can contribute to the complexity and expressiveness of the wine, enhancing its texture and mouthfeel.
- Terroir Expression: Because amphorae are neutral vessels, they do not mask the flavors and aromas of the grapes and terroir, resulting in wines that truly reflect their place of origin.
- Sustainability: Clay amphorae are a sustainable and environmentally friendly option for winemaking, as they are biodegradable and can be reused for multiple vintages.
Challenges of Using Amphorae
While there are many benefits to using amphorae in natural wine production, there are also some challenges that winemakers may face:
- Porosity: The porous nature of clay can make it difficult to control oxidation and microbial activity in the wine, potentially leading to off-flavors or spoilage.
- Breakage: Amphorae are fragile vessels that can break easily if not handled carefully, leading to potential loss of wine and financial costs.
- Time and Patience: The use of amphorae requires more time and patience compared to modern winemaking techniques, as the wine may take longer to ferment and age in these vessels.
Best Practices for Using Amphorae
To maximize the benefits of using amphorae in natural wine production, it is important for winemakers to follow some best practices:
- Cleaning and Sanitizing: Properly clean and sanitize the amphorae before and after each use to prevent contamination and off-flavors in the wine.
- Monitoring: Regularly monitor the wine in the amphorae to ensure that fermentation is progressing smoothly and to prevent any potential issues.
- Aging: Consider the optimal aging time for the wine in amphorae, as the porous clay material can have a significant impact on the development of flavors and textures.
- Experimentation: Don’t be afraid to experiment with different grape varieties, fermentation techniques, and aging times in amphorae to discover what works best for your wine.
Examples of Winemakers Using Amphorae
Many natural winemakers around the world are embracing the use of amphorae in their wine production. Here are a few examples:
- Francois Blanchard: This French winemaker uses clay amphorae to ferment and age his Chenin Blanc and Cabernet Franc wines, resulting in wines that are vibrant and expressive.
- AmByth Estate: Located in California, this biodynamic winery uses large clay amphorae buried underground to ferment and age their wines, emphasizing the purity of fruit and terroir.
- Channing Daughters Winery: Based in New York, this winery produces skin-fermented white wines in clay amphorae, showcasing the unique character of the Long Island terroir.