Find out everything you need to know about winemaking at Ánfora

Amphora vinification is an ancient winemaking technique that has experienced a resurgence in popularity in recent years. This technique involves fermenting grape must in clay amphorae, which are oval or spherical shaped vessels with narrow necks.

Unlike oak barrels, amphorae do not impart wood flavours to the wine, allowing the natural character of the grape and the terroir to be fully expressed in the final beverage. In addition, amphorae allow for greater interaction between the wine and oxygen, which can improve the texture and complexity of the wine.

In this technique, organic or biodynamic grapes are used, and the addition of commercial yeasts or other additives is avoided, resulting in more natural and authentic wines.

Amphora vinification is a fascinating technique that offers an interesting alternative to more conventional winemaking, and can result in surprising and unique wines that fully reflect the character of the terroir and the grapes used.

Features of amphora vinification

Amphora vinification has several characteristics that differentiate it from other winemaking techniques:

Amphora material

The amphorae used in vinification are made of clay and are manufactured according to artisanal techniques. These amphorae are usually oval or spherical in shape with a narrow neck.

The use of this material allows for greater interaction between the wine and oxygen.

Natural fermentation

In amphora vinification, natural fermentation is used, which means that no commercial yeasts or other additives are added. Fermentation takes place with the yeasts present on the grapes and in the winery environment.

Contact with the skins

During fermentation, the grapes and skins remain in constant contact in the amphora, which allows for greater extraction of colour and flavour from the skins.

No oak is used

Unlike the oak barrels used in traditional winemaking, amphorae do not impart wood flavours to the wine, allowing the natural character of the grapes and terroir to be fully expressed in the final beverage.

Less oxidation

The shape of the amphora and its material allow for less exposure of the wine to oxygen compared to other winemaking methods. This can result in wines with higher acidity and freshness.

In summary, amphora vinification is a technique that allows the grape and terroir to fully express themselves in the final wine, without the influence of wood flavours from oak barrels. It also allows for greater interaction with oxygen and constant contact with the skins, which can improve the texture and complexity of the wine.

Benefits of amphora vinification

Amphora vinification has several benefits that make it an interesting and attractive winemaking technique. Some of these benefits are:

1. Greater expression of terroir: Amphora vinification allows for greater expression of terroir, as the wine is not influenced by the wood flavours of the oak barrels. The result is a wine that more accurately reflects the unique character of the grape and the place where it is grown.
2. More authentic and natural wines: By not using commercial yeasts and other additives, amphora vinification produces more authentic and natural wines. This is because fermentation occurs naturally with the yeasts present on the grapes and in the winery, allowing the wine to express its natural character without outside influences.
3. Increased complexity and texture: The use of amphorae in vinification allows for greater interaction between the wine and oxygen, which can improve the texture and complexity of the wine.
4. Less oxidation: The shape and material of the amphora allows for less exposure of the wine to oxygen compared to other winemaking methods. This can result in wines with higher acidity and freshness.
5. Sustainability: Some winemakers using amphora vinification opt for organic or biodynamic grapes, making the technique a sustainable option for wine production.

Where in the world is amphora vinification used?

Thanks to the growing demand for more authentic and natural wines, amphora vinification has become increasingly popular today. Here are some of the places where this practice is practised:

• Georgia: Georgia is considered the birthplace of amphora winemaking, as archaeological evidence of the practice has been found in the region dating back more than 8,000 years. Today, many wine producers in Georgia still use clay amphorae called qvevri to make red and white wines.

• Italy: Amphora vinification has been used in Italy for centuries, especially in the Tuscany region, where high quality red wines are made using clay amphorae. The technique has also gained popularity in other regions of Italy, such as Sicily and Puglia.
• Spain: In Spain, amphora vinification has long been used in regions such as Catalonia and Galicia. Today, many wine producers in Spain have started to use clay amphorae to make red and white wines, especially in regions such as Jerez and Priorat.
• Portugal: In Portugal, amphora vinification has traditionally been used in the Alentejo region to make red and white wines. In recent years, the technique has gained popularity in other regions of Portugal, such as the Douro and the Lisbon region.
• Elsewhere: Amphora vinification is also used in other parts of the world, such as France, where some wine producers in the Languedoc-Roussillon region use clay amphorae to make red and white wines. Wine producers in the United States, Australia, Chile and Argentina have also begun to use amphorae in winemaking.

Some of the most popular wines made with the amphora winemaking technique

Among the variety of wines made with the amphora vinification technique, we find the following:

1. Kisi, from Georgia: Kisi is a white wine made in Georgia using clay amphorae called qvevri. It is a dry wine with high acidity, with notes of tropical fruits, honey and spices.
2. Pheasant’s Tears, from Georgia: The Pheasant’s Tears winery is one of the most renowned amphora wine producers in Georgia. Its most popular wine is Saperavi, a red wine with notes of black fruits and spices.
3. Cos d’Estournel, France: The Cos d’Estournel winery, located in the Bordeaux region of France, makes a red wine called Goulée that is fermented in clay amphorae. The wine has a smooth texture and notes of red fruits and spices.
4. Radikon, from Italy: The Radikon winery, located in the Friuli-Venezia Giulia region of Italy, makes several wines in amphorae using grapes such as Ribolla Gialla and Pinot Grigio. These wines are known for their complexity and unique character.
5. Marcial Dorado wines from Spain: The Marcial Dorado winery, located in the Ribera del Duero region of Spain, makes several red wines using clay amphorae. These wines are known for their tannic structure and notes of black fruits and spices.

There are many popular wines made in amphorae around the world, and more and more winemakers are turning to this technique to produce unique and authentic wines

And no wonder, as amphora vinification offers an interesting and attractive alternative to more conventional winemaking, and can result in surprising and unique wines that fully reflect the character of the terroir and the grapes used.