Amphora-aged wine has been making waves in recent years, but the technique itself is ancient, tracing back around 8,000 years to what is now Georgia. Before barrels, before steel tanks, there was just clay and patience.
Sitting between steel and oak, amphora allows for ๐ป๐ฎ๐๐๐ฟ๐ฎ๐น ๐บ๐ถ๐ฐ๐ฟ๐ผ-๐ผ๐ ๐๐ด๐ฒ๐ป๐ฎ๐๐ถ๐ผ๐ป, enhancing texture, softening the tannins, rounding the acidity and improving overall stability, all while remaining ๐ฎ ๐ป๐ฒ๐๐๐ฟ๐ฎ๐น ๐๐ฒ๐๐๐ฒ๐น ๐๐ต๐ฎ๐ ๐๐ผ๐ปโ๐ ๐ถ๐บ๐ฝ๐ฎ๐ฟ๐ ๐ฎ๐ฑ๐ฑ๐ถ๐๐ถ๐ผ๐ป๐ฎ๐น ๐ณ๐น๐ฎ๐๐ผ๐ฟ๐.
Winemakers use amphora for fermentation, aging, or both, depending on their style and vision. During fermentation, it preserves the purity of the grape variety, yielding wines rich in fruit and primary aromas. Traditional amphora, especially when buried underground, helps control temperature, allowing slow fermentation without artificial cooling. When egg-shaped vessels are used, they create natural convection currents that keep the lees in motion, adding complexity and depth. That, combined with the stable temperature control, results in wines that are naturally harmonious, fuller-bodied, and impressive. ๐ ๐ถ๐ป๐ถ๐บ๐ฎ๐น ๐ถ๐ป๐๐ฒ๐ฟ๐๐ฒ๐ป๐๐ถ๐ผ๐ป, ๐บ๐ฎ๐ ๐ถ๐บ๐๐บ ๐ฐ๐ต๐ฎ๐ฟ๐ฎ๐ฐ๐๐ฒ๐ฟ!
