HARVEST DIARY 2022 | SAN POLO 23 22 HARVEST DIARY 2022 | SAN POLO MANETTI WINE JARS Terracotta from Impruneta, in the Chianti Classico area. They are built in about 3 months by hand, by expert craftsmen. The porosity is “closed” with a slight internal and external smoothing which is performed with leather (usually buckskin) which contains a little fat. Then we proceed to cooking at temperatures that do not exceed 800 °C. At these temperatures the clay tends to vitrify little and therefore to maintain greater porosity, allowing a more abundant oxygenation of the wine. Ideal for the fermentation phase Jar comparison THE TAVA WINE AMPHORA Trentino terracotta Production method: cooking at high temperatures, above 1000 °C. In this way, by varying the firing temperature, it is possible to modulate the porosity of the amphora: the higher the temperature, the lower the porosity, because clay, treated at high temperatures, tends to vitrify by closing the pores, therefore allowing a lower supply of oxygen to the wine. Ideal for refining wine Originally there was no wine without an amphora: in terracotta the wines were born, refined, transported on ships from one side of the sea to the other. As often happens, to look ahead, it is enough to go back to the origins: today wines in amphorae are probably the most modern, due to their organoleptic characteristics and the vision they express. In fact, the amphora manages to allow constant micro-oxygenation but without giving up any scent and preserving the purest flavour of the wine: this also allows very long refinements and truly intriguing vinifications. Comment Marilisa Allegrini
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