The amphorae are established in the wine world. Niche phenomenon about ten years ago, Amphora’s vinification is now installed in the landscape, such as the vineyards of the southeast of which the bottles now leave for three -star tables, but they are also wines of friends within 10 euros.
In the 16 hectares of his Domaine of the Come Au Mas, at the foot of Mont Ontoux in Mormoe Spanish), with a capacity of 18 to 30 hectoliters in the immense “jars” (highlighted in Spanish), with a capacity of 18 to 30 hectoliters in the immense wine in dimensions. “
“More fresh, more Frank”
“What we were looking for was consistency,” said the winemaker. The agriculture of the amphorae, which provides a “microoxygenation” without the wood of a passage in the barrels, “will surround the tannins, will make the wine more flexible.” And preserve the identity of a terroir that produces wines “light and on the fruit” thanks to the freshness of the nearby mountain.
But if “the expression wine in Amphora still marks the spirits,” Thomas Ayoun does not expect “speculation.” “The idea is to make the wine the best possible and that everyone can offer it. Having a variety of wines within 10 euros, for me, was something important,” he said. With a clientele of merchants and wines restorers and a part of the export, especially in the United States, it has the “philosophy” of the nature of domain-cin, organic production and soon in biodynamics to guarantee sales and “have economically the means of rotation.”
Georgia “Kvevri”
In the VAR, the Domaine de la Tour du Bon is already well installed, with its 17 hectares in the heart of the prestigious name Bandol. Agnès Henry, the owner, dedicates a small part of his production to a “jar” of 450 liters. A wine that cannot claim the AOC, which stipulates that a red bandol must be raised 18 months in barrels and contain a maximum of 95% of the Mourvèdre grape.
His cuvée in Amphora, launched in 2012 and called “In Floor”, is 100% Mourvèdre: “Compared to bandol that passes for a long time in wood and is more oriented by this material, it is another interpretation of the endemic grape.” Interpretation that found its place in Table Du Castellet, three nearby Michelin stars, including the vanification of the chief of Summit Jonathan Pral that allows “to find the original state of Mourvèdre, without artifice, much more elegant and floral.”
An alternative to offer “to customers who tell us:” We do not want a local wine “, talking to us bandol as powerful, tannic and rustic wines.” And that the sommelier can suggest with “red mullet, a fish that has a more taste, almost hunting flavors. These reds have their place at that time to replace the target.”
“It’s very low technology”
Justine Vigne- “And this is my real name,” he smiles, cultivates four small hectares and half of the vines in Richerenches (Vaucluse). Grapes that vinify in particular in four “Kvevri”, Jarres de Georgia, a country where the oldest wine traces were found, which date back to 6,000 years. Kvevri that the 36 -year -old winemaker buried the pass, according to the Georgian tradition, discovered by chance “while he was already looking for amphorae to establish himself.”
“It is very ‘low technology’ as a way of doing things, since we benefit from the inertia of the Earth to preserve the low temperature of the fermentation, which is suddenly very soft and very long.” And be excited about the result. “We managed to have a quite original aromatic palette and Kvevri […]. It is super original at the aromatic level and in material. There is a firm “. Sign that took him to the map of the” Bistrot André “by star chef Anne-Sophie Pic in Valence.
Source: BFM TV
