Vinificazione in anfora

Bright and intense amber yellow. Spices, dehydrated flowers, resin, honey, sandalwood, herbs, dehydrated fruit, brackish notes. Balanced, voluminous, fresh, slightly tannic, persistent.

Gravner's Ribolla Gialla is an extraordinary wine. The vineyards are farmed organically and biodynamically, in balance with nature. Grapes harvested when fully ripe are placed in buried Georgian terracotta amphorae, where they spontaneously ferment and macerate in contact with their skins. After pressing, the wine ages for 5 months in the same terracotta amphorae, and then for 6 years in large oak barrels.

Ribolla Gialla vineyards are grown organically and biodynamically in balance with nature. Grapes harvested when fully ripe are placed in buried Georgian terracotta amphorae, where they spontaneously ferment and macerate in contact with the skins.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Late harvest of botrytized grapes
<label>Vinification and ageing:</label>Spontaneous fermentation in buried terracotta amphorae, without temperature control, with maceration on the skins for 7 months and carrying out malolactic fermentation. Aging in amphora for 5 months followed by 6 years in large oak barrels. No clarification or filtration.
<label>Sulfur dioxide:</label>na

Ribolla Gialla Venezia Giulia Igt

Ribolla Gialla

Anfora di terracotta

Botte grande

Gravner

Collio e Carso

Vigneti Gravner

Friuli Venezia Giulia

Oslavia

Italia

Dark ruby red. Clay, clay, red fruits, spicy notes. Tannic, soft, fresh, savory.

Phos is made from only Aglianico grapes grown in the Teano area at an altitude of 200 m on mainly volcanic soil. The entire wine-making process is carried out without the use of additives and chemicals following a biodynamic process. The grapes are spontaneously fermented in amphorae with long macerations, and aging is also carried out in amphorae for 8 months.

Phos is made from only Aglianico grapes grown in the Teano area at an altitude of 200 m on mainly volcanic soil. The entire wine production process is carried out without the use of additives and chemicals following a biodynamic process.

<label>Soil:</label>Volcanic, loose, sandy and calcareous with good presence of organic matter
<label>Average vineyard age:</label>18 years old
<label>Estensione del vigneto:</label>1 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>45 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in amphora with indigenous yeasts and long macerations. Aging for 8 months on the lees in the fermentation amphora. No filtration or clarification.
<label>Sulfur dioxide:</label>26 mg/l

Campania Rosso Igt

Aglianico

I Cacciagalli

Vigneti Cacciagalli

Roccamorfina e Foce del Garigliano

Campania

Teano

Deep garnet red. Spices, tobacco, ripe red fruit, balsamic notes. Full-bodied, persistent, silky tannin.

Gravner's "Rosso Breg," is a wine made from Pignolo grapes. Fermentation takes place with long maceration in buried Georgian amphorae, with indigenous yeasts and without temperature control. It is aged in oak barrels for 4 years, then an additional 10 years in bottle. The result is an intense, full-bodied and persistent wine that is unique.

Gravner's "Rosso Breg," is a wine made from Pignolo grapes, the fermentation of which takes place in buried amphorae. The result is an intense, full-bodied and persistent wine, unique in its kind.

<label>Soil:</label>na
<label>Average vineyard age:</label>24 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>Mid-October
<label>Vinification and ageing:</label>Fermentation with long maceration in buried Georgian amphorae, with indigenous yeasts and no temperature control. Aged in oak barrels for 4 years, then an additional 10 years in bottle. No filtration or clarification.
<label>Sulfur dioxide:</label>na

Venezia Giulia Rosso Igt

Pignolo

Bottiglia

Bright straw yellow. Fruit, herbs, flowers, mineral notes. Firm, intense, lasting, savory, full, dynamic.

Rosset Terroir winery's Sopraquota 900 is made in Villeneuve, in the Aosta Valley, from vineyards located at more than 900 meters above sea level. After a manual harvest at the end of October, Sopraquota 900 is pressed, and aged partly in amphora, partly in Tuscan pitcher, partly in barrique and the rest in steel. The result is a white wine perfectly balanced between flavor and minerality.

Sopraquota 900 from the Rosset Terroir winery was born in Villeneuve, in the Aosta Valley, from vineyards located at more than 900 meters above sea level.  It is a white wine perfectly balanced between flavor and minerality.

<label>Soil:</label>Sandy and stony
<label>Average vineyard age:</label>30 years
<label>Estensione del vigneto:</label>1.7 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>11000 strains per hectare
<label>Average production per ha:</label>60 q
<label>Harvest time:</label>Mid-October 
<label>Vinification and ageing:</label>Processed in several stages, in amphora, jar, wood and steel with brief skin contact and cold pre-fermentation maceration. Malolactic fermentation in wood and aging for about 8 months, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Vino Bianco

Petite Arvine

Vasca di pietra

Vasca d'acciaio

Barrique

Rosset Terroir

Alta Valle d'Aosta

Vigneti località Cumiod

Valle d'Aosta

Aymavilles

Ruby red. Earth, macerated leaves, sand, black fruits. Acidic, tannic, defined.

Sphaeranera is made from Pallagrello Nero grapes grown according to organic and biodynamic agriculture on the soil of an extinct volcano in Roccamonfina. Grapes harvested in October undergo spontaneous alcoholic fermentations and long macerations on the skins in terracotta amphorae where aging takes place without the wine being filtered or clarified.

Sphaeranera is made from Pallagrello Nero grapes grown according to organic and biodynamic farming on the soil of an extinct volcano in Roccamonfina.

<label>Soil:</label>Volcanic, loose, sandy and calcareous with good presence of organic matter
<label>Average vineyard age:</label>15 years
<label>Estensione del vigneto:</label>0.8 ha
<label>Vine training:</label>espalier, guyot
<label>Vine density:</label>4500 cceppi per hectare
<label>Average production per ha:</label>40 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation and maceration on the skins for 7-8 months in terracotta amphorae. Maturation on fine lees for 8 months in the same containers. No filtration or clarification.
<label>Sulfur dioxide:</label>29 mg/l

Pallagrello Nero

Vivid ruby red. Red fruits under spirit, mineral. Intense, persistent, savory, tannic, fresh.

Poggio Pinzo is the result of cultivation of the ciliegiolo vine on volcanic soils.Its name derives from the presence of slag from the eruption of the Poggio Pinzo volcano, near Lake Bolsena, in the soil on which it is grown. Vinification takes place in terracotta jars with a capacity of about 7 to 8 hl,where the destemmed grapes ferment. When fermentation is complete, the jars are filled and closed and the wine is left to macerate with the skins until the next harvest, that is, for about 12 months. The result is a wine with a vibrant ruby red color, unique in flavor and sensation on the palate.

Poggio Pinzo Ciliegiolo Maremma Toscana Doc - Sassotondo

<label>Soil:</label>Medium-textured volcanic tuff
<label>Average vineyard age:</label>23 years old
<label>Estensione del vigneto:</label>3.5 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation in 7-8 hl earthenware jars, maceration in the same filled and closed containers for about 12 months.
<label>Sulfur dioxide:</label>na

Ciliegiolo Maremma Toscana Doc

Ciliegiolo

Sassotondo

Vigneti Sassotondo

Maremma Grossetana

Pitigliano

Toscana

Luminous golden yellow, slightly veiled. White flowers, almond, citrus and saline notes. Powerful, warm, fine tannins.


Gabrio and Giotto Bini's Zibibbo Heritage, is a macerated white wine made from zibibbo grapes from over 120-year-old vines on the island of Pantelleria. This Orange Wine has freshness, light tannin and a marked savouriness, reflecting the island's volcanic terroir. The Pantellerian winemaking tradition, begun by his father Gabrio in the 1990s, continues with Giotto, who continues the natural approach to production desired by his father from the beginning. In the vineyard, the use of sulphur and copper is avoided, and two horses are left free to move between the vines during the winter, playing the role of natural fertilisers and ‘pruners’.  The grapes are carefully selected from centuries-old vines, grown on volcanic terraces. In the cellar, the must macerates with indigenous yeasts in terracotta amphorae immersed in tuff, followed by a long ageing in the same containers and then in the bottle. The Zibibbo Heritage wine is characterised by its golden yellow colour, aromas of white flowers, syrupy fruit and brackish notes. The sip offers an extraordinary marine note, depth and light tannin. To be enjoyed with fish dishes, risottos and white meat preparations.

Discover Gabrio and Giotto Bini's Zibibbo Heritage, a macerated white wine made from 100-year-old grapes from Pantelleria. Freshness and light tannins reflect the island's terroir. Natural and sustainable wine tradition. Perfect with fish, risotto and white meats.

<label>Soil:</label> Volcanic, sandy, poor in organic matter but rich in potassium and microelements.
<label>Average age of the vineyard:</label> 120 years
<label>Vineyard extension:</label> 4 ha
<label>Type of planting:</label> Alberello Pantesco
<label>Planting density:</label> 3000 vines per hectare
<label>Average production per ha:</label> 30 hl
<label>Harvest time:</label> nd
<label>Vinification and aging:</label> Spontaneous fermentation for about 20 days and maceration on the skins in 220l vats buried in the open-air tuff. Aging in amphora for 6 months, then in bottle for 3 months.
<label>Total sulfur dioxide:</label> 7 mg/l

Zibibbo

Gabrio e Giotto Bini

Pantelleria

Sicilia - Isole

Vigneti Serragghia

Limarsi

Albarola

Vermentino

Bosco

Possa

Vigneti Possa

Liguria

Cinque Terre

Cinque Terre e Val di Magra

Cherry pink. Red fruits, spicy and mineral notes. Persistent, intense, fresh, sapid.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>undefined
<label>Vine training:</label>undefined
<label>Vine density:</label>undefined
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

Rosato Roccamonfina Igt

Bright flamingo pink. Fruits, berries. Saline, bitter, slightly tannic.

Et Cinis from the La Plantze winery, is a rosé wine that comes from vineyards located 700 meters above sea level with completely southern exposure. The must is macerated in amphorae for three months and is aged again in amphorae for 9 months with bâtonnage. The result is a wine with a luminous pink color, saline and elegant.

<label>Soil:</label>Morenico
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Pellicular maceration in amphora for 3 months. Aging in amphora for 9 months with bâtonnage.
<label>Sulfur dioxide:</label>na

Vino Rosato

Pinot Grigio

La Plantze

Vigneti località Saint-Pierre 

Bright yellow. Ripe fruit, flowers, honey. Enveloping, juicy, fresh, savory notes, vegetal.

Zagreo is made from Fiano grapes grown on volcanic soils and with very low yields. Biodynamic principles are followed for cultivation and no chemical or synthetic products are used. The grapes ferment in terracotta amphorae in which a long maceration also takes place; aging is done in the same containers and lasts 9 months.

Zagreo is made from Fiano grapes grown on volcanic soils and with very low yields. Biodynamic principles are followed for cultivation and no chemical or synthetic products are used.

<label>Soil:</label>Volcanic, loose, sandy and calcareous with good presence of organic matter
<label>Average vineyard age:</label>15 years
<label>Estensione del vigneto:</label>3 ha
<label>Vine training:</label>espalier, guyot
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>40-50 q
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation and maceration on the skins for 2 months in terracotta amphorae. Aging for 9 months in the same containers. Unfiltered.
<label>Sulfur dioxide:</label>25 mg/l

Campania Bianco Igt

Fiano

Intense ruby red. Flowers, spices, berries, moist earth. Fresh, structured, tannic.

The name Sgarzon comes from "Sgarzo," which in Trentino dialect means vine shoot, and the shape of the amphorae in which winemaking takes place give the name "cylindrical." The vineyards grow in the Campo Rotaliano with a cool climate that ensures their excellent vitality.

<label>Soil:</label>Alluvial sandy
<label>Average vineyard age:</label>30 years
<label>Estensione del vigneto:</label>0.5 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>50 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Spontaneous fermentation and maceration in contact with the skins in 350 to 450-liter tinajas (amphorae) for 9 months. Aging in cement tanks for 2 months, then cylindrical tinajas for 15 months. Unfiltered.
<label>Sulfur dioxide:</label>48 mg/l

Teroldego Vigneti delle Dolomiti Igt

Teroldego

Vasca di cemento

Foradori

Vigneti località Mezzolombardo

Trentino

Valli del Noce

Mezzolombardo

Brilliant golden yellow. Honey, candied fruit, peach, spices, fruit, tea leaves, flowers. Balanced, fresh, savory, structured, persistent.

VItalba is made from Albana grapes vinified using Georgian amphorae called kvevri, the oldest method of wine production dating back 7,000 years. The grapes inside the earthenware amphorae ferment spontaneously without the addition of yeast. After maceration, aging is done in the same containers and lasts 10 months.
The Albana vine probably takes its name from the Albani hills, an area from which Roman legionaries picked this variety before planting it near the Rubicon, where it currently grows. Another hypothesis is that Albana derives from "alba" referring to the grape's light color. Albana is first documented in 1303, and according to DNA studies it is a parent of Garganega and is related to other varieties in the region. It is a very vigorous, thick-skinned grape with good sugar storage capacity, making it perfect for making sweet wines.

VItalba is made from Albana grapes vinified using Georgian amphorae called kvevri, the oldest method of wine production dating back 7,000 years. The grapes inside the earthenware amphorae ferment spontaneously without the addition of yeast.

<label>Soil:</label>Argilloso
<label>Average vineyard age:</label>38 years old
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Flipped
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Early September
<label>Vinification and ageing:</label>Spontaneous fermentation in 470-liter Georgian amphora(kvevri), without temperature control, with maceration on skins for 80-120 days. Aging in Georgian amphora for 10 months.
<label>Sulfur dioxide:</label>na

Romagna Albana Secco Docg

Albana

Tre Monti

Emilia Romagna

Vigneti Tre Monti

Appennino Faentino-Forlivese

Imola

Deep golden yellow. Flowers, hints of hazelnut, cider, green tea, quince, mineral notes. Sour, citrusy, slightly savory.

Because of the Bellone grape's ability to be able to produce both dry and sweet wines, Nzù, which means "together" in the local dialect, is produced. The grape variety was already known in ancient Rome, and winemaking techniques are also ancient; the grapes are fermented and aged in very large terracotta amphorae, always in contact with the fine lees, before being bottled and left to rest for a year.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>Backrest
<label>Vine density:</label>4500 strains per hectare
<label>Average production per ha:</label>na
<label>Harvest time:</label>Between late September and early October
<label>Vinification and ageing:</label>Spontaneous fermentation in 450l and 700l terracotta amphorae. Aging in the same, on fine lees for about 8 months, then 12 months in bottle.
<label>Sulfur dioxide:</label>na

Lazio Igt

Bellone

Anfora

Marco Carpineti

Cori

Lazio

Vigneti Marco Carpineti

Valle del Sacco

Golden yellow with amber highlights. Tropical fruit, peach, apricot. candied citrus. Fresh, savory, citrus notes, mineral and oxidative.

Marco De Bartoli winery's INTEGER zibibbo is made from vines grown using the Alberello Pantesco, a cultivation method declared a UNESCO World Heritage Site in 2014. The vines are located in the Contrada Bukkuram area on the island of Pantelleria. The working of the soil, the care of the plants, the telling, the vinification and the aging are operations carried out exclusively by manual methods and make this zibibibbo a golden yellow and amber-colored wine with a fresh and fruity character.

Marco De Bartoli winery's INTEGER zibibbo is made from vines grown using the Alberello Pantesco, a cultivation method declared a UNESCO World Heritage Site in 2014. Processing carried out exclusively by manual methods make this zibibibbo a golden yellow and amber-colored wine with a fresh and fruity character.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>60 years old
<label>Estensione del vigneto:</label>5 ha
<label>Vine training:</label>Pantelleria sapling
<label>Vine density:</label>2500 strains per hectare
<label>Average production per ha:</label>25 q
<label>Harvest time:</label>Late August, early September
<label>Vinification and ageing:</label>Spontaneous fermentation in terracotta amphorae without temperature control with maceration for about 15 days. Aging in the same amphorae on fine lees for 10 months with malolactic fermentation taking place.
<label>Sulfur dioxide:</label>17 mg/l

Zibibbo Terre Siciliane Igt

Marco De Bartoli

Leonardo

Vigneti Bukkuram

Straw yellow with golden highlights. Flowers, red fruits. Fresh, tannic, balanced, persistent.

Fontanasanta is made exclusively from Nosiola grapes and is named after the village where the vineyards are located. The cultivations follow the practice of biodynamics, which allows for "ancient" winemaking inside terracotta amphorae; the porosity of the material allows the wine to remain in contact with the skins longer.

<label>Soil:</label>undefined
<label>Average vineyard age:</label>undefined
<label>Estensione del vigneto:</label>undefined
<label>Vine training:</label>undefined
<label>Vine density:</label>undefined
<label>Average production per ha:</label>undefined
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>undefined

Nosiola Vigneti delle Dolomiti Igt

Nosiola

Vigneti Foradori località Fontanasanta

Trento

Bright ruby red. Cut grass, dried flowers, red fruits and spices. Fruity, savory and fresh, firm tannin.

Neyret is an almost extinct grape variety found only between Arnad and Montjovet. Also called Neretto, DNA analysis has clarified that it is a variety distinct from other "Nerettos" found, for example, in Piedmont. It is a descendant of Rouge du Valais, which in turn is derived from Petite Rouge, Mayolet and Fumin. It has a medium-sized, cylindrical-shaped cluster with thick-skinned, blue-black berries.

Neyret is an almost extinct grape variety found only between Arnad and Montjovet. Also called Neretto, DNA analysis has clarified that it is a variety distinct from other "Nerettos" found, for example, in Piedmont. It is a descendant of Rouge du Valais, which in turn is derived from Petite Rouge, Mayolet and Fumin.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>na
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>na
<label>Vinification and ageing:</label>Fermentation and aging for 12 months in amphora and, for a small part, in tonneau.
<label>Sulfur dioxide:</label>na

Valle d'Aosta Doc

Neyret

Didier Gerbelle

Vigneti località Aymavilles

Intense ruby red. Berries, red fruits, herbs, earth, ash. Savory, mineral, fresh, fruity, juicy, balanced.

Morei, which means moro, dark in Trentino dialect, takes its name from the color of the grape, is produced according to biodynamic processes. The Teroldego grapes come from two different vineyards, each with its own characteristics and balance, so they are vinified separately in tinajas (Spanish amphorae).

<label>Soil:</label>Pebbly alluvial
<label>Average vineyard age:</label>30 years
<label>Estensione del vigneto:</label>0.5 ha
<label>Vine training:</label>Guyot
<label>Vine density:</label>5000 strains per hectare
<label>Average production per ha:</label>50 hl
<label>Harvest time:</label>na
<label>Vinification and ageing:</label> Spontaneous fermentation and maceration in contact with the skins in 350 to 450-liter tinajas (amphorae) for 9 months. Aging in cylindrical tinajas for 15 months. Unfiltered.
<label>Sulfur dioxide:</label>31 mg/l

Intense yellow with golden hues. Apricot, flowers, herbs. Structured, fresh, savory.

Asprinio is an ancient grape variety and owes its name to "sour" because of its high acidity. It is a very vigorous variety, believed by some to have originated in France, but recent studies show it to be a native vine, currently growing mainly in the northern Naples area. Asprinio is a climbing vine with very long branches that grow by clinging to poplar trees. This type of training is called " alberata," is of Etruscan origin, the vines grow up to twenty meters and are pruned according to very precise rules to maintain this plant architecture.

Asprinio is an ancient grape variety and owes its name to "sour" because of its high acidity. It is a very vigorous variety, believed by some to have originated in France, but recent studies have shown it to be a native variety, currently growing mainly in the northern Naples area.

<label>Soil:</label>na
<label>Average vineyard age:</label>na
<label>Estensione del vigneto:</label>na
<label>Vine training:</label>undefined
<label>Vine density:</label>na
<label>Average production per ha:</label>na
<label>Harvest time:</label>undefined
<label>Vinification and ageing:</label>undefined
<label>Sulfur dioxide:</label>na

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Vinification in amphora (19)

Ribolla Gialla Venezia Giulia Igt

'Phos' Campania Rosso Igt

'Breg' Venezia Giulia Rosso Igt

'Sopraquota 900' Vino Bianco

'Sphaeranera' Campania Rosso Igt

'Poggio Pinzo' Ciliegiolo Maremma Toscana Doc

'Zibibbo Heritage Serragghia' Vino Bianco

'U Veciu' Vino Bianco

'Pellerosa' Rosato Roccamonfina Igt

'Et Cinis' Vino Rosato

'Zagreo' Campania Bianco Igt

'Sgarzon Cilindrica' Teroldego Vigneti delle Dolomiti Igt

'Vitalba' Romagna Albana Secco Docg

'Nzù' Lazio Igt

'INTEGER' Zibibbo Terre Siciliane Igt

'Fontanasanta' Nosiola Vigneti delle Dolomiti Igt

'L'Aîné' Valle d'Aosta Doc

'Morei Cilindrica' Teroldego Vigneti delle Dolomiti Igt

'Alberata' Asprinio di Aversa Doc Vigneti ad Alberata