Clay in the service of wine

For a few years now, we have been setting up numerous experiments, in viticulture as in winemaking, with the aim of always improving the quality of the wines and the expression of the terroir.

Since 2018, we have been experimenting with aging in amphorae on two of our appellations: Côte de Nuits-Villages “Les Retraits” and Chambolle-Musigny 1er cru “Les Fuées”.

The amphora, by its aromatic neutrality, will highlight the brilliance of the fruit, the purity of the terroir and the finesse of the tannins. Following the various comparative tastings, aging in amphorae should be generalized across all of our wines, but always in addition to aging in wood. Indeed, the tastings have shown that the amphora / barrel blend brings the best balance to the wine.

TAVA amphorae are produced in Italy and shaped by hand. They are made from specific clays coming from different Italian quarries and resistant to firing temperatures of 1200 degrees which allows the stabilization of the clay compounds without migration into the wine and the absence of modification of the pH and drop in acidity. The pores of the clay are thus sufficiently tightened, favoring, as for the barrel, a micro-oxygenation controlled with oxygen inputs of between 1.5 and 2 mg per liter of wine and per month (pore diameter of approximately 0.05 micron).

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