While oak barrels have been the gold standard for aging wine for the past several hundred years, a handful of cutting-edge Tuscan estates are rediscovering a far older vessel: terra-cotta amphora. While these ancient containers fell into disuse as stainless-steel tanks and oak barrels took hold of the wine world, some of Tuscany’s best wineries are experimenting with amphora fermentation and aging to maintain unadulterated expressions of their vineyards.
What started as a fringe practice using this historical material has blossomed into a wider dialogue among the region’s most forward-thinking winemakers. Tuscany has been home to clay pits revered for fine terra-cotta wine vessels used for production and storage since the time of the Etruscans, and many wineries still use local clay in addition to venturing further afield in Italy and Europe.
