Amphoras
A time-honored vessel to craft contemporary wines
FROM THE SOIL OF OUR ESTATES, NURTURED WITH RESPECT FOR NATURE AND BIODIVERSITY, TO OUR TERRACOTTA JARS: NATURAL, SUSTAINABLE, AND SAFE
The use of terracotta amphorae in winemaking started somewhere between the Caucasus Mountains and the Black Sea, circa 8,000 years ago. It was there, in the cellars of present-day Georgia, that Stefano Casadei came across the typical ancient qvevri and discovered their potential. Amphorae are unique, he found, because they are made with terracotta, i.e. fired clay: unlike wood, it does not impart aromas and flavors yet, unlike steel, allows for perfect and continuous microoxygenation. These vessels, Stefano Casadei understands, are ideal for natural fermentation and will act as “loudspeakers” heightening each grape variety’s distinctive qualities and terroir characteristics. With no delay, action followed: nine Georgian amphorae were delivered to Castello del Trebbio, and testing started.
The use of terracotta amphorae in winemaking started somewhere between the Caucasus Mountains and the Black Sea, circa 8,000 years ago. It was there, in the cellars of present-day Georgia, that Stefano Casadei came across the typical ancient qvevri and discovered their potential. Amphorae are unique, he found, because they are made with terracotta, i.e. fired clay: unlike wood, it does not impart aromas and flavors yet, unlike steel, allows for perfect and continuous microoxygenation. These vessels, Stefano Casadei understands, are ideal for natural fermentation and will act as “loudspeakers” heightening each grape variety’s distinctive qualities and terroir characteristics. With no delay, action followed: nine Georgian amphorae were delivered to Castello del Trebbio, and testing started.
AMPHORAE IN THE CELLARS OF FAMIGLIA CASADEI: FROM EXPERIMENTAL VESSEL TO KEY WINE-MAKING TOOL
Stefano Casadei's intuition turns out to be a winning one: using earthenware amphorae, which are neutral by nature, allows one to enhance the unique qualities of certain grape varieties and create authentic wines that reflect the distinctive characteristics of different terroirs. Today, ovoid Georgian amphorae and jar-shaped Tuscan ones become a mainstay of production at all our Estates. Some are buried, others lay above ground in the cellar, next to the tonneaux. Within, the perfect, healthy grapes grown in our soils in Tuscany and Sardinia turn into crisp, fruity, and elegant wines that tell the story of the terroirs and vintages, and carry the soul of the land.
Stefano Casadei's intuition turns out to be a winning one: using earthenware amphorae, which are neutral by nature, allows one to enhance the unique qualities of certain grape varieties and create authentic wines that reflect the distinctive characteristics of different terroirs. Today, ovoid Georgian amphorae and jar-shaped Tuscan ones become a mainstay of production at all our Estates. Some are buried, others lay above ground in the cellar, next to the tonneaux. Within, the perfect, healthy grapes grown in our soils in Tuscany and Sardinia turn into crisp, fruity, and elegant wines that tell the story of the terroirs and vintages, and carry the soul of the land.
A DYNAMIC LINE OF NOVEL, UNIQUE WINES: FERMENTED, VINIFIED AND AGED IN AMPHORAE.
The Selezione Le Anfore stems from the inspired vision, relentless work, and passion of Stefano and Anna's daughter, Elena Casadei. Experimenting with the original Georgian amphorae, Elena soon realized that these vessels could well be the tool of the future: a vessel that would yield new, unprecedented wines that highlight the uniqueness of certain varieties and terroirs, and the flavor and quality of select grapes grown on the family's estates. Only a few, choice, hand-picked varieties, go into Elena’s amphorae: Sangiovese and Trebbiano from Castello del Trebbio, Syrah, Ansonica and Moscato from Tenuta Casadei, Cannonau, Nasco, Malvasia and Semidano from Olianas. The must and grape skins macerate in terracotta amphorae that are carefully chosen according to the grape variety and vintage. Finally, the wines age in amphorae made by Impruneta's master craftsmen. These processes yield modern fruit-driven wines rich in unexpected bouquets. Wines that fully express each grape variety, vine, and terroir.
The Selezione Le Anfore stems from the inspired vision, relentless work, and passion of Stefano and Anna's daughter, Elena Casadei. Experimenting with the original Georgian amphorae, Elena soon realized that these vessels could well be the tool of the future: a vessel that would yield new, unprecedented wines that highlight the uniqueness of certain varieties and terroirs, and the flavor and quality of select grapes grown on the family's estates. Only a few, choice, hand-picked varieties, go into Elena’s amphorae: Sangiovese and Trebbiano from Castello del Trebbio, Syrah, Ansonica and Moscato from Tenuta Casadei, Cannonau, Nasco, Malvasia and Semidano from Olianas. The must and grape skins macerate in terracotta amphorae that are carefully chosen according to the grape variety and vintage. Finally, the wines age in amphorae made by Impruneta's master craftsmen. These processes yield modern fruit-driven wines rich in unexpected bouquets. Wines that fully express each grape variety, vine, and terroir.
