In-amphorae vinified wine

For a few years now, a small part of our wines has been produced following an ancient vinification process using clay amphorae: Tinajas (hence the name Tina). After fermentation the grapes remain to macerate in the amphorae for about 6 months. Thanks to the skin contact and the porosity of the amphorae, the wine transformation takes place in a natural and balanced way, with no artificial aid.
Every year we choose the type of vine that, depending on the level of grapes ripeness and quality, is most suitable to undertake amphora fermentation and maturation. In 2015 Barbera was vinified in amphora, in 2016 we used Timorasso grapes and in 2017 Baratuciat grapes, an ancient endangered variety of vine. In-amphorae wine making is the ultimate expression of natural vinification.