Wine aged in clay, or amphora, originated in what is now modern-day Georgia, around 6,000 years ago. Clay is porous, so it does allow for some oxygen to effect the wine giving the wine a deep and rich texture, but without any oak flavors from barrels. But this old technique is coming back into fashion. This weekend we’ll be pouring two amphora wines for Piedmont that showcase the style. Come have a taste as the jets fly over.
Friday
2022 Altre Vie Dolcetto d’Alba Anfora $22
A gorgeous rendition of this varietal. The fruit is deep and dark, with a distinct earthy mineral imparted by clay amphora.
13% alcohol by volume
Saturday
2021 Altre Vie Roero Arneis Anfora $20
Gentle and pleasant notes of white flowers and fresh nuts on the nose. An unexpectedly bright acidity on the palate for an Arneis, with aromas of stone fruits, minerality and a nice almondy finish.
13.5% alcohol by volume