'Amphora Revolution' is born for the relaunch of amphora wines - Fairs and Events. Fermented, aged and stored wine in clay amphorae, a practice that originated in Georgia 6,000-8,000 years ago, is experiencing a renaissance around the world.
According to proponents, the modern use of this technique allows for slow micro-oxygenation, naturally controlled temperatures, pure expression of the fruit, and softening of acidity – if cooked at a very high temperature.