VINI IN ANFORA

In ancient times, the wines produced were refined and above all transported in terracotta amphora, because it was a container that allowed large quantities to be packed in the holds of ships. The use of sealing the amphorae with resin dates back to this period and then gave the wine its characteristic flavor, which we can still find today in Greco Retsina wine. We find the use of terracotta amphorae to produce wine in the Caucasus area, especially in Georgia, where it is still vinified in this way. And it is from this country that the precursor of wines aged in Amphora, Josko Gravner, the father of Ribolla Gialla produced on the Italian Collio, imported his famous terracotta amphorae. Today many producers are adopting amphoras both during fermentation and refining. The reason is very simple, the refinement of the wine in terracotta amphorae allows the transpiration without giving any hint of difference unlike the wood that gives important hints to the wine such as wood notes, butter and vanilla.