We had long dreamed about a procedure, which would permit us to mature our wines by micro-oxygenation – the positive aspect of the oak barrel – but without the sometimes excessive “wooden taste” - the other consequence of oak barrel use -, which can mask the fruity fragrances of some wine sorts.

 

For this purpose we had researched how the Romans had vinified, at the times of the amphorae from clay and natural concrete, before the Gauls had invented the oak barrique.

And then we met Marc Nomblot, a passionate artisan who was capable of creating traditional clay vessels of any shape or form: cone-shaped, pyramidal, elliptic; from spring water, without any adhesive agents, metal armatures or chemical additives.

Our common project yielded a prototype of an amphora, based on Ptolemy’s golden section of the perfect ovoid form:
τ = ½(√5 + 1) = 1,618033989

 

From 2004 onwards, and for the duration of five years, we are testing the oenological effects of this new vinification method on Chardonnay, Cabernet Franc, Cabernet Sauvignon and Gamaret (at Balisiers, Switzerland) and Petit Verdot, Grenache Noir and Grenache Blanc (in Lauzières, France).

First results suggest that the following parameters are improved by this method (over oak barrique):

  • Improved micro-oxygenation on the grounds of the porosity of the clay
  • Ideal colloidal movements of the wine, which activate the kinetics of the wine
  • Total elimination of any magnetic effects (Faraday cage), since there are no more metallic armatures, loops or walls
  • No more reductory effects, since the wine does not come into contact with any stainless steal, synthetic resin or other chemical residues
  • Improved and more homogenous movement of the wine and sediments in the amphora, thanks to the biodynamic ovoid shape
  • Wine aging without “wooden taste” (flavours of toasted bread, vanillin, whisky, coconut, etc.)