Wines of the Past: Ancient Winemaking Techniques That Are Reclaiming Modern Sommeliers
Ancient winemaking techniques are enjoying a revival, thanks to the growing demand for authentic wines that are tied to tradition and territory. One of the most fascinating practices is the use of amphorae, large terracotta containers used thousands of years ago by the Greeks and Romans to ferment and store wine. This method, which allows for natural micro-oxygenation, gives wine a purity and complexity that modern containers cannot replicate. Whole-bunch winemaking, another ancient technique, is also making a comeback among producers seeking to enhance the character of the terroir.
This practice, which involves fermenting the grapes without separating the stems, gives the wine greater freshness and a more complex tannic structure. Another example is the refermentation in the bottle, used for the production of the so-called "ancestral wines", predecessors of modern sparkling wines, which are conquering the palates of many sommeliers for their authenticity and originality. These methods, although less conventional, represent a return to the origins of oenology and are regaining their space in the international wine scene.
