As of yesterday, the harvest still hadn’t been completed at Pievalta, writes the winery’s general manager on its Facebook. And the end of summer had yet to arrive, she notes.
Last week, grape grower and winemaker Alessandro Fenino began fermenting part of their harvest in amphoras (above).
For this parcel of wine, the biodynamically farmed fruit is de-stemmed and then added to the terra cotta casks without being crushed and without the addition of sulfur.
The vessels are then sealed and placed in the ground where they will ferment spontaneously.
In many ways, it’s one of the purest forms of contemporary winemaking, even though the technique has its roots in antiquity.