From the Hands of the Masters: Ancestral Winemaking Techniques Revived Today
In an age dominated by technology, ancestral winemaking techniques are making a comeback, bringing with them a very special charm. Among these, fermentation in terracotta amphorae is an ancient practice, used since the Etruscans. This technique, abandoned for centuries in favor of more modern methods, has been rediscovered for its ability to give wines a unique complexity and purity, thanks to the controlled micro-oxygenation that the amphora allows.
Another ancient technique that is experiencing a revival is the prolonged maceration of the skins, typical of the so-called "orange wines". This method, which dates back to ancient times, allows the extraction of aromas and tannins from the skins of white grapes, giving life to wines with particular nuances and intense character. Many modern producers are rediscovering these techniques, trying to combine the best of tradition with innovation, to create wines that not only respect the past, but enhance it in a contemporary way.
