Healthy grapes are harvested by hand at the end of August, immediately brought to the winery, destemmed and put into the amphorae. The must macerates in contact with the skins for a week. Fermentation starts spontaneously thanks to the natural yeasts on the skins.

Afterwards must is separated from the skins and it ends the fermentation in the amphorae. After fermentation, the wine will age in the amphorae until bottling time.

Through this wine we looked for a new interpretation to the noble Chardonnay grape, an inspiration aiming at healthiness and biodiversity in the vineyard and minimum human intervention in the winery in order to get a great character, peculiar wine mirroring its territory and seasons.

That’s the way “Amphora” was born, from a thought of simplicity and naturalness, which led us to choose organic cultivation for these grapes and the use of amphorae for winemaking and ageing.

Why amphorae? Because they are made of an exclusive ceramic mixture material allowing for a slight exchange of oxygen with the external environment and featuring a high thermal insulation capacity, this makes them a unique wine container, allowing human intervention to be limited to the minimum necessary.