Testimonials
From earth to spirit : the alchemy of amphorae
Winegrowers, Brewers, and Distillers Talk About Our Amphorae
Winemaking and Aging in Amphorae
Gautier Roussille, Domaine Guillemot Michel (71) :
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We began using Vin et Terre jars in 2017, with a used 800L jar, for the fermentation and aging (11 months) of one of our Chardonnays. The result was so appealing that we now have 5 jars that improve year after year. Our Chardonnay in jars develops a great purity and a unique texture.
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Model : Terracotta Jar
Thierry Thomas, Château Mas du Novi (34) :
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Vin et Terre represents authenticity and technicality; or how to combine know-how with humanity... The stoneware jars represent a matrix of purity and finesse for very powerful wines. A rare vessel that combines thermal inertia and natural micro-oxygenation, resulting in wines full of precision and dimension [Stoneware Ovo].
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Models : Terracotta Dolium, Stoneware Zen and Ovo
​Christophe Richomme, Laurent Collet, Champagne G. Richomme (51) :
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Le goût de l’expérimentation. Inspirés par l’innovation, nous aimons envisager de nouvelles techniques. Dernière en date : la vinification en jarre, rare en Champagne et encore peu courante en France, accueille une partie de notre vendange 2016. Une véritable première visant le développement des arômes du Champagne par le biais de la micro oxygénation naturelle du moût lors de la fermentation
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Modèle : Jarre en terracotta
Clémence Pourtalès, Château Doyac (33) :
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Why the amphora ? Its porosity : the tannins soften, the wine mellows. Its inertia : the wine evolves slowly, which promotes the synthesis of fresh and fruity aromas. Its ovoid shape : it favors the suspension of fine lees and brings complexity and roundness to the wine.
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And they are magnificent !
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Models : Stoneware Satine and Coralie
Anne-Lorraine et GĂ©rald Rouby, Domaine Le Songe de Don Bosco (83) :
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Aged in an amphora, Amorevolezza draws all its finesse and balance from this ancestral method. A wine full of softness and authenticity, shaped by time and know-how. Naturally vinified in amphora, the Amorevolezza red, white, and rosé cuvées are powerful and unique. These hand-shaped ceramics, with their controlled porosity and excellent thermal insulation, offer our wines an ideal setting to express all the richness of their terroir.
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Models : Stoneware Coralie and Zen, Terracotta Jar and Portugaise
Bastien Lanusse, Chateau du Pouey (32) :
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A container that spans centuries, the Amphora is Queen here. We are the only domain in the appellation not to have barrels, and we are proud of it. Our ceramic jar cellar allows us to preserve our grape varieties and the authenticity of the aromas. It aligns with our vision of having fresh wines and silky tannins.
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Each tank is a true work of art, designed to offer our wines a unique expression
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Models : Stoneware Coralie, Pure in artisan technical ceramic
Maison Damiano (83) :
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At Maison Damiano, every detail counts. We like to try, test, discover... To obtain singular wines, we know that the aging container can sublimate the juices. Our Secret: the jars from Vin et Terre! For 8 months, our Clairette Rose is aged in this jar, giving it an incomparable finesse and subtlety. By tasting our Pénates et Lares, you will discover this particular signature that makes our "little" white a unique tasting experience.
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Model : Pure in artisan technical ceramic
The Fermentation, Maceration, and Aging of Beer in Amphorae
Barbara et Christophe Grellier, Brasserie des Voirons (74) :
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We have had the jars since 2017; we use them for making our fruit- or plant-based beers. They allow for easy maceration between our beer and the fruits or plants. They also allow us to bring a certain acidity or tension to the taste due to micro-oxygenation. They are also practical from a cleaning perspective and easy to maintain.
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Models : Stoneware Zen
Nano Brasserie SPO (68) :
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Offers "Stop ou Amphores" and "Abricots d’Amphore," a beer aged 6 months in an Alsatian foudre then 3 months in an amphora with apricot maceration, offering a dry, vinous, and tangy profile where the apricot fully expresses itself. Beer refined 6 months in an Alsatian foudre then 3 months in an amphora, with maceration of local apricots. Dry, vinous, and tangy beer, expressing all the nuances of the apricot.
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Models : Stoneware Satine, Terracotta Jar
The Aging and Maturation of Spirits in Amphorae
Domaine de Targuerie * Domaines François Lurton ) - Récapet :
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" We aged a part of our white Armagnac in a horizontal stoneware Ovo for two years, with a significant effect on the nose and palate. The nose became refined and completely lost its typical burning volatile aromas of a young eau-de-vie, but also a little of its fruit, which is largely compensated by the palate, which gained impressive volume with a smooth and gentle finish. It is a real asset for the blending of our Blanche d’Armagnac Récapet." - Harald Constant, Technical Manager of the Domain, and Clément Maës, Oenologist.
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Models : Stoneware Satine, Terracotta Jar
Distillerie Black Forest / Schwarzwald :
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Monkey 47 Gin : double distillation followed by a third with aromatic herbs, then aging in jars for 100 days.
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Models : Stoneware Zen
