Vingårdene: Naturally Greek wines Orange Amphora

The Art of making Amphora wine.

The history of amphora wine goes back over 2,000 years. Today, this Greek ancient technique is on the verge of extinction, however, there are more and more winerys keeping this tradition alive.

This unusual technique is quite unlike any other way of producing wine from the outset. After being destemmed and crushed, the grapes are put in clay amphorae to begin fermentation. This occurs spontaneously, due to the indigenous yeast in the fruit.

The fermentation and shape of the amphora create movement that pushes the skin that forms on the surface to the bottom of the vessel. During this phase, when the fermentation is complete, olive oil is added to seal the amphora, preventing the wine from having contact with the oxygen.

As soon as the wine is ready to be bottled, a tap (stopper) is placed at the base of the amphorae to remove the wine. Being removed from the bottom, means the wine drains through the pulp that has meanwhile been deposited, operating as a natural filter.At the end of this process, the wine is more oxygenated, with less extraction, as well as being light, smooth and fruity. Due to its profile, it’s a wine to be drunk immediately and very gastronomic.