Amphora Sangiovese 2017


Amphora Sangiovese 2017


A sweet rich mouthfeel with cherry and blackberry flavours and interesting floral notes on the bouquet.

Fermented using traditional methods in a terracotta amphora. Extremely limited release. 

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2017 summer

The summer started well but then became reasonably overcast and rainy. Remarkably, the Sangiovese hung in there and responded exceptionally well.


The fruit was in perfect shape when we harvested. We have been organic since 2012, and the ground cover helps to both absorb moisture and devigourate the vine growth.

Fermentation and Maturation (our standard programme)

The fruit was de-stemmed and crushed and pumped into the terracotta amphora. The fermentation lasted several weeks. When finished, the amphora was closed and the skins left in the wine for 6 months. At that time, the skins were removed and the wine put back into the amphora for another 6 months.

Low sulphites were used throughout the maturation period, as the skins act as a preservative. Terracotta, being pourous, helps develop the characters of the wine. But, unlike oak barrels, does not impart any significant flavour influence.

Making wine in an amphora is an ancient process. It is the original fermentation vessel and is the most natural way of processing grapes into wine. Enjoying this wine is like going back in time.


The wine is very dark with firm tannins. We use the same vines each year and use the same winemaking techniques- keeping the vaiables to how the vines respond to that particular summer. We are interested in terroir and this represents the closest example of a wine reflecting our particular vineyard and that particular summer.

And each vintage is different!

This wine is unfined and unfiltered. Decanting is recommended.