Wine and Research: The Aging of Vermentino in Marble Amphorae
A new chapter in the experiments carried out by oenologist Andrea Pala
Per restare aggiornato entra nel nostro canale Whatsapp
White wine aged in a marble vat. A new chapter in winemaking research, a milestone made possible by the collaboration between winemaker Andrea Pala and Cantine Nuraghe Antigori. The project includes the creation of Vermentino di Sardegna aged in a marble vat, an experiment aimed at enhancing the varietal's identity through an ancient yet profoundly innovative production technique.
The technique
"The wine," a press release states, "will remain in the marble vat for approximately six months, where it will complete its evolutionary journey before bottling, scheduled for spring 2027. This aging process is designed to preserve the aromatic purity of Vermentino and guide the wine toward a new expression, capable of combining terroir, tradition, and research." "The use of marble in winemaking," it continues, "is a niche practice that in recent years has attracted the attention of various producers and researchers due to its physical and chemical characteristics. The choice of marble is part of a production philosophy that aims to enhance the terroir and seek new forms of expression for Vermentino di Sardegna, without imposing external aromas on the wine but rather accompanying its natural evolution."
History and modernity
The shapes of the amphorae, each holding approximately one thousand liters, recall ancient Mediterranean vessels used for storing wine, with a soft, rounded body, a harmonious neck, and a wide mouth. Each amphora is a unique creation, the fruit of patience and artisanal skill, and one of them will house the Vermentino during its six-month aging period.
Unlike wood, which can impart spicy, vanilla, or toasted notes to the wine, stone allows for a more neutral evolution, allowing the character of the grape and the terroir to emerge . The expected result is a wine with a distinctive personality, capable of evoking stone, wind, sea, and Mediterranean scrub, and authentically expressing Sardinia's identity.
Tradition and experimentation
In recent years, Andrea Pala has distinguished himself in the national winemaking scene for his approach that combines experimentation, research, and respect for tradition. Among his most notable projects is the revival of an ancient Greek-inspired technique that involves briefly soaking bunches of grapes in seawater inside special containers similar to lobster pots.
(Unioneonline)
