As the saying goes, "history repeats itself," and amphora, which have been used since ancient times, have become popular in recent years. This time, we will take a closer look at the charm of wine made with amphora.
What is an amphora?
Amphora is a general term for terracotta containers. Terracotta, as the words terra (earth) and cotta (baked), refers to pottery made from unglazed clay. An amphora is shaped like a jar and was used in ancient Greece and Rome to transport and preserve food such as wine, oil, fish sauce, dried fruit, and honey. It had a handle so that it could be carried, and it was about 20 liters in size.
Amphoras were also used in wine making. In Georgia (formerly Georgia), which is said to be the birthplace of wine, wine has been made in amphora called ``qvevri'' since around 6000 BC. The production method is to bury the qvevri underground, then put the grapes with their skins and seeds inside and ferment them. Because the qvevri is buried underground, the temperature remains low and stable, allowing fermentation to proceed slowly. Wine making using qvevri was registered as a UNESCO World Intangible Cultural Heritage in 2013 as the world's oldest winemaking method.
Even when placed on the floor rather than buried in the ground, amphorae are used for wine making. An amphora used for wine making is a large egg-shaped container with a capacity of about 200 to 4,000 liters and does not have a handle. From around the 2nd to 3rd century, amphora began to decline as they were replaced by more practical wooden barrels, but after being designated as a world intangible heritage, they began to attract attention.
Characteristics of amphora wine
Amphorae are less airtight than stainless steel tanks, allowing a small amount of oxygen to enter through the soil. Like oak barrels, it has a slight oxidizing effect.
When oak barrels are used, the wine has the unique aroma and flavor of the wood, but even when amphora is used, the flavor from the amphora will not be added to the wine. This is because the inside of the amphora is coated with beeswax, so the soil is not exposed.
This means that although an amphora breathes like a wooden barrel, the wine does not acquire flavor like a stainless steel tank.
Additionally, amphora is not easily affected by outside air, so it does not require temperature control like stainless steel tanks. Another advantage is that the egg-shaped shape creates natural convection, which eliminates the need for stirring.
Amphora preserves the pure flavor of grapes while supplying a small amount of oxygen, giving the wine a mellow and gentle taste.
Amphora wine pioneer
Gravenel, located in Friuli Venezia Giulia, Italy, is said to have introduced amphora to the world. Mr. Yosko Gravner made wine using the Qvevri method using amphora ordered from a friend in Georgia in 2000, and was so moved by the wonderful result that he officially released Amphora Wine in 2001.
Friuli Venezia Giulia is a region of white wine. Gravenel primarily produces white wine. Even though it is a white wine, it is aged for 7 months in an amphora. For red wine, it can last from 3 weeks to a maximum of 1 month, which is an amazing length. After a long fermentation period, the white wine is then aged in oak barrels. The wines produced in this way are amber in color, with aromas of orange peel, dried apricots, and anise, and a deep, complex flavor. This is what is called orange wine, and Gravenel wine was the beginning of Italian orange wine.
Gravenel's wines are great and can age for up to 20 years, earning Gravenel the title of ``Italy's best white wine producer.''
At Gravenel, no pesticides or chemical fertilizers are used, and weeds are left to grow. The winemaking philosophy is to respect the natural environment and minimize human intervention.
Josko Gravner describes his own winemaking as ``like searching for a river of clean water. You can't find clean water near the sea. You have to go to the water source deep in the mountains. I went looking for it. ” he says.
Influenced by Gravenel, winemakers in Friuli Venezia Giulia began making wine using amphora one after another. And it continues to spread throughout Italy and around the world.
Amphora wine boom
Wine made using amphora matches the recent trend towards natural wines. Amphora wines are rapidly gaining popularity as both producers and consumers seek more natural products.
In Italy, the village of Impruneta near Florence is known for its terracotta production. A cultural organization called ``Terracotta and Wine'' in Impruneta has held a wine festival every fall, featuring Italian wines made in amphora (this year it has been canceled due to the coronavirus). Amphora wine is also becoming popular.
Wine producers using amphora
Chateau Pontet-Canet
Chateau Pontet-Canet is a 5th class Medoc-rated chateau in Bordeaux, France. Château Pontet-Canet has been fermenting wine in amphora since 2012.
Château Pontet-Canet is also a pioneer in biodynamics in Bordeaux, having been practicing biodynamics since 2004, receiving organic certification in 2010 and biodynamic certification in 2014. Château Pontet-Canet, which actively engages in sustainable practices such as plowing with horses and destemming by hand, has chosen fermentation in amphora.
↓Château Pontet Kane's fields. Horses are used for plowing.
↓The wine is fermented in amphora and then aged in oak barrels.
Château Pontet-Canet is located opposite the first class Château Mouton Rothschild. The wine that is produced in such a location without cutting corners from cultivation to brewing is a great wine that has been given a perfect score of 100 by Robert Parker, James Suckling, Wine Spectator, and Wine Advocate, and its quality is grade 5. That's all.
↓Display of Chateau Pontet-Canet and Chateau Mouton Rothschild
Nowadays, amphora materials are not limited to terracotta. At Château Pontet-Canet, concrete amphorae are used.
Château Pontet-Canet's wines have aromas of black fruits such as blackberries and nuances of nutmeg and herbs. The concentrated fruit flavor spreads throughout the mouth, with beautiful acidity and smooth tannins, giving it a rich, deep flavor. An elegant wine with a long aftertaste.
summary
Amphora wine has been in the spotlight recently. Don't you think there's something romantic about wine made not only in nature, but also in jars that have been used since ancient times? !
When you drink wine made with amphora, you can feel the transparent flavor and roundness of the grapes. I think it also allows the drinker to be natural without having to prepare. Keep an eye on Amphora Wine!
