"Amphora Revolution" is the new project born from the collaboration between Merano WineFestival and Vinitaly, the first joint venture between the two organizations.
An appointment scheduled in Verona on Friday 7 and Saturday 8 June at the Gallerie Mercatali of Veronafiere, not only aimed at bringing together a selection of the best wines in amphora at a national level, but at promoting and valorising an old technology as innovation, also in response to the challenges of sustainability and increasingly concrete climate change.
"Amphora Revolution" in fact wants to position itself as the first national and international reference thanks to the presence of amphora producers from all over Italy, together with a series of technical-scientific conferences and symposiums which will have the aim of describing the charm of these techniques "ancient" but incredibly current winemaking.
"It is an initiative that is part of the strategic development plan of Veronafiere for the three-year period 2024-2026 and explores new b2b and b2c areas closely connected to the wine sector which has in Vinitaly an international promotional platform capable of offering wine in all its declinations and its possible commercial projections", highlights Maurizio Danese, CEO of Veronafiere.
"The earthenware jars take us back to the future. The earthenware is found in the earth and you find the earthenware as part of the winemaking," says Helmuth Köcher.
"Man has been producing wine in amphorae for at least 8 thousand years, as demonstrated by the archaeological excavations in Georgia. Italy has great potential, there is a lot of quality and I also say this based on the comparison I have had the opportunity to make in the last fifteen years with Georgian wines.
We wanted to create this event to enhance this ancient tradition which today more than ever proves to be an innovation, a true revolution. This is why 'Amphora Revolution': an ancient heritage that can guarantee the naturalness of the product, in tune with environmental sustainability and which can represent a challenge against climate change".
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 and offers new opportunities for viticulture today.
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 – or, if cooked at a very high temperature, preservation of acidity.
Reproduction reserved © Copyright ANSA