Amphorae

Zero impact, where time cradles our nectar

Recovering the memory of the ancestral wine

The vinification in amphora of Nebbiolo obtained from the prestigious cru of Valmaggiore, in Vezza d’Alba, represents an exciting goal for Sergio Marchisio. It is a personal research of him: the very delicate alchemy thanks to which the ceramic transforms the must into wine, allowing a well-controlled transpiration and keeping the precious liquid protected from thermal changes. The use of amphorae, originally from the Caucasus, recovers the memory of a soft and natural vinification, without stress, capable of giving the wine a capacity of expression superior to that obtained with steel, concrete and wood. It is a new frontier, actually very ancient, which Sergio Marchisio is rediscovering in a pioneering way.

It is there, but it cannot be seen: it is in the earth, dug into the side of the hill, to keep the wines sheltered from temperature changes. The cellar is a welcoming cave, with zero impact, completely underground and insulated in a natural way, powered by photovoltaic energy. It protects the wines’ apparent sleep, their silent journey. Whites and reds face a sweet, progressive evolution, thanks to the barrels and the ceramic of special amphorae. Pot-bellied like eggs, they are the result of an ancient science: perfect for keeping the temperature constant, they let the wines breathe gently, giving them all the oxygen they need.

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