AMFORALARIN YERİ
When visiting archaeological museums, we often come across amphorae recovered from ancient shipwrecks. This naturally leads us to associate amphorae with history and antiquity. However, it is not always clear whether these vessels were used in production or merely for transportation. In this article, we will explore the role of amphorae in today's modern wine industry while recalling their historical significance.
FERMENTATION IN EARTHENWARE JARS
The use of earthenware vessels in winemaking dates back to the earliest origins of wine. Excavations in the Caucasus region have revealed examples indicating that earthenware vessels were used both for fermentation and storage. Our eastern neighbors, Georgia and Armenia, have preserved this method for thousands of years, passing it down through generations. Even today, Georgian winemakers continue to produce wine in large clay vessels called "kvevri." In Georgia, these jars are buried underground, which naturally regulates the controlled temperature required for fermentation. Being underground also eliminates the risk of explosion due to gas accumulation. The kvevri winemaking method has been recognized by UNESCO as part of Georgia’s Intangible Cultural Heritage.
THE USE OF AMPHORAE TODAY
Towards the end of the last century, interest in natural wine production, which began in France, steadily increased. Over the years, a growing number of wine enthusiasts have embraced traditional winemaking methods. Although initially considered a niche movement, natural winemaking has now established itself as a recognized segment of the wine industry. The rising interest in natural wines has led more producers to adopt amphorae. Today, amphorae of various sizes have found a place within modern wine production facilities.
MATERIAL, PRODUCTION METHOD, AND CHARACTERISTICS OF AMPHORAE
Amphorae are made from clay, shaped, and then fired at high temperatures to harden. Due to the porous nature of clay, amphorae allow oxygen permeability. Depending on the type of wine they wish to produce, winemakers can choose amphorae with either a natural uncoated interior or a glazed finish. As a result, both glazed and unglazed amphorae are commonly used in winemaking.
THE EFFECTS OF AMPHORAE ON WINE
The influence of amphorae on the winemaking process can be examined in three key aspects:
- Fermentation Impact: The historical use of amphorae has demonstrated their suitability for natural yeast fermentation.
- Wine Maturation: Unlike wooden barrels, which impart distinct flavors and aromas to wine, amphorae have a neutral character, contributing only to minerality.
- Thermal Insulation: The thick clay walls of amphorae help regulate temperature fluctuations, allowing for a slow and balanced maturation process.
CHARACTERISTICS OF AMPHORA WINES
Wines produced in amphorae exhibit distinctive characteristics, which can be summarized as follows:
- The fruit characteristics and their related flavor notes are more pronounced.
- The minerality of the wine is enhanced due to the influence of the clay vessels.
- The acidity of the wine is more vibrant, highlighting freshness and liveliness.
- The wines tend to have a more oxidative character.
USE OF AMPHORAE IN TURKEY
In Turkey, Gelveri, a producer from Güzelyurt, pioneered the use of earthenware vessels in winemaking. Gelveri also played a crucial role in introducing natural wines to Turkish wine enthusiasts. More recently, the Artvin-based producer Mesashuna has adopted the kvevri method for its wines. Additionally, the Assos-based producer V’asbos has been crafting wines using both amphorae and glass wine spheres.
Turkey’s largest wine producer, Kavaklıdere, has also ventured into amphora winemaking. Within Kavaklıdere’s extensive product range, there is now an amphora-aged wine. Furthermore, Kuzubağ has begun experimenting with amphorae for experimental purposes.
AMPHORA WINES AT WAYANA
It is important to note that WAYANA exclusively serves wines from Turkish producers. The wines of the producers mentioned above, including those aged in amphorae, are available on the WAYANA menu. Since we serve all our wines by the glass, you have the opportunity to taste and experience Turkey's amphora-produced wines. We look forward to welcoming you.
