Vinification in Amphora

Vinification in Amphora


During the latest harvest at Podere Sapaio we decided to try winemaking in amphora for the first time. “Terracotta” is a totally natural and handmade material. It is pure simplicity. In working with amphora there is very little mechanization, everything is manual, sensibly manual. Something suitable to countless situations. It’s a fascinating method, an ancestral practice going back to the dawn of winemaking, it’s naturalness, it’s history. In this new adventure we used one of the most elegant varieties of grapes grown in Podere Sapaio: the Cabernet Franc, choosing the best grapes from one of our most suited vineyards.

We vinified the grapes in amphora for a spontaneous fermentation and a daily pressing, a procedure in which the marc that float up is re-immersed. This is a manual procedure that goes on for the entire duration of the alcoholic fermentation. The following phase is maceration: the peelings remain in contact with the wine, the marc is removed and the refining of the wine will continue in the amphora for the following 14 months.

This will obviously be a very limited production!

Comments are closed