Using amphorae for aging wine can have a significant impact on the characteristics of the wine, enhancing its complexity and unique flavor profile.
Impact of Amphorae Aging on Wine Characteristics
- Micro-oxygenation: Amphorae are porous vessels made of clay, allowing for a slow and gentle exchange of oxygen with the wine. This process of micro-oxygenation can soften the tannins in the wine and enhance its overall structure.
- Neutral vessel: Unlike oak barrels, which can impart flavors of vanilla, spice, or toastiness to the wine, amphorae are neutral vessels that do not influence the wine with any additional flavors. This allows the true expression of the grape and terroir to shine through in the wine.
- Temperature stability: Amphorae have excellent thermal properties, providing a stable temperature environment for the wine to age. This consistent temperature helps the wine to develop harmoniously and prevents any abrupt fluctuations that can negatively impact the aging process.
- Lees contact: The shape of an amphora, with its narrow neck and wide body, encourages lees contact during aging. This extended contact with the lees (dead yeast cells) can contribute to a creamy texture and added complexity in the wine.
- Natural clarification: Over time, the fine particles in the wine settle to the bottom of the amphora, naturally clarifying the wine without the need for fining or filtration. This gentle clarification process helps preserve the wine’s aromas and flavors.
Historical Context of Amphorae Aging
Amphorae have been used for thousands of years to store and transport wine in various ancient civilizations, including the Greeks and Romans. The use of amphorae for aging wine has a long history and is deeply rooted in winemaking tradition.
While the practice of aging wine in amphorae fell out of favor for a period, there has been a resurgence of interest in recent years. Winemakers are rediscovering the benefits of using these ancient vessels to create wines with distinctive character and complexity.
Modern Applications of Amphorae Aging
Today, many winemakers around the world are experimenting with aging wine in amphorae to explore new possibilities and push the boundaries of winemaking. This trend is particularly prevalent among natural wine producers and those seeking to create wines with a sense of place and authenticity.
Some wineries are even blending modern winemaking techniques with the ancient tradition of using amphorae, resulting in wines that are truly unique and reflective of both past and present influences.
Challenges of Using Amphorae for Aging
While aging wine in amphorae offers many benefits, there are also some challenges associated with this traditional method:
- Cost: Amphorae can be expensive to purchase and maintain, especially compared to more conventional aging vessels like stainless steel tanks or oak barrels.
- Fragility: Clay amphorae are delicate and prone to breakage if not handled with care. Wineries must take extra precautions to ensure the safety of these vessels during the aging process.
- Time: Aging wine in amphorae can require more time compared to other aging methods, as the gentle micro-oxygenation and slow development process may take longer to achieve desired results.
Notable Examples of Wines Aged in Amphorae
There are several renowned wineries that have embraced the use of amphorae for aging their wines, producing exceptional bottlings that showcase the unique characteristics imparted by these ancient vessels:
- Château Maris (France): This biodynamic winery in the Languedoc region of France ages some of its red wines in clay amphorae to enhance their elegance and purity of fruit.
- Radikon (Italy): Radikon, a pioneer of orange wine in Friuli, Italy, uses amphorae for aging its skin-contact white wines, resulting in complex and textured expressions of the grape varieties.
- Donkey & Goat (USA): This California winery ages some of its natural wines in Georgian qvevri, large clay vessels buried underground, to add layers of flavor and depth to the final wines.