Dear Amphora,
Amphora winemaking is an ancient tradition that’s making a notable comeback in the modern wine world. An amphora is a large, clay vessel that dates back thousands of years to ancient civilizations like the Greeks and Romans. These vessels were originally used for storing and transporting wine, olive oil, and other goods, and they’ve recently been rediscovered by winemakers interested in a more natural and traditional way of crafting wine.
So, what does amphora winemaking actually do to the wine? The primary benefit of using an amphora is its ability to allow for gentle micro-oxygenation, a process similar to aging wine in oak barrels but much more subtle. The porous nature of the clay allows small amounts of oxygen to interact with the wine over time, helping the wine to soften and mature without the strong flavor influence of wood. This results in wines that often have more earthy, mineral qualities, with smoother tannins and a richer mouthfeel.
What’s also unique about amphora winemaking is that it preserves the pure character of the grape. Since the amphora doesn’t impart any additional flavors like oak, the wine’s original aromas and fruit flavors are able to shine through. This makes amphora winemaking especially popular among natural winemakers who embrace minimal intervention and want to let the grape and terroir express themselves in the most authentic way possible.
However, it’s important to note that amphorae are mostly used for small-batch winemaking. They require a more hands-on approach and are typically used by winemakers producing more limited quantities of wine. For larger-scale production, winemakers often prefer concrete eggs. Concrete eggs offer many of the same benefits as amphorae, including micro-oxygenation and temperature control during fermentation, but they are easier to manage and better suited for making larger volumes of wine. Though there is much debate about if they truly contribute the same to the wine’s character.
Cheers,
