Merano WineFestival and Vinitaly announced the first joint venture between the two organizations: Amphora Revolution is the new project for fostering the quiet revolution of fermenting and aging wines in amphora.
Scheduled to take place in Verona on Friday, June 7 and Saturday, June 8 at Veronafiere’s Mercatali Galleries, the event will see the gathering of producers, winemakers and opinion leaders among symposiums, panel discussions and masterclasses with the aim of bringing together a selection of the best amphora wines nationwide, as well as promoting and enhancing an”ancient” but incredibly current oenological technique. innovation; Amphora Revolution in fact wants to position itself as the first national and international reference thanks to the presence of amphora producers from all over Italy, along with a series of technical-scientific conventions and symposium that will aim to tell the fascination of these “ancient” but incredibly current oenological techniques.
Years of experience, research and passion in the field of amphora wines are at the core of the partnership between Merano WineFestival and Vinitaly. The goal, for both, is the revival of an ancient technique which brings new opportunities to viniculture, not to mention its response to the challenges of sustainability and climate change.
Wines fermented, aged and stored in clay amphora, a practice that originated in Georgia 6,000-8,000 years ago, is experiencing a renaissance around the globe as winemakers realize the new opportunities for viticulture that it offers. According to those who have experimented with it, a modern use of this technique allows for slow micro-oxygenation, naturally controlled temperatures, pure expression of the fruit and softening of acidity or, under specific conditions, preservation of acidity. Since clay is porous, the vessel allows oxygen exposure as wines age, which helps soften tannins. Besides, being clay a neutral material, the presence of oxygen enables wines to develop without imparting any additional flavours. In addition, clay is an excellent thermal conductor, which releases the heat from fermentation, so there is no need for temperature control, especially if the vessel is buried in the ground according to Georgian tradition. The wine evolves slowly, preserving the fresh and fruity aromas.
Amphorae come in a wide range of sizes and shapes. Most are made with clay, including terracotta and traditionally, amphorae were hand-made, and most still are today, either by the winemakers themselves or through specific amphorae producers.
Amphora wines are especially popular among biodynamic winemakers, who promote minimal intervention and a natural approach to viticulture and viniculture. Since these wines are unfiltered, the technique appeals to fans of natural wine and winemaking. Nevertheless, the sustainability of the amphora, compared to wood or steel tanks, offers an environmental and financial benefit: clay amphorae can last decades, if not centuries.
At Vinitaly 2024, April 14-17, the project will be officially presented through a masterclass led by The WineHunter Helmuth Köcher that will give a preview of the excellence of wines produced through the ancient technique of using terracotta amphorae.
