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Artenova Terrecotte - NEWSLETTER n. 22 - February 2017
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"Terracotta and Wine 2016" 
The Proceedings of the conference

The analysis of heavy metals and the research by the Department of Chemistry on how terracotta affects the characteristics of wine: values ​​and results

"Metals and Wine in amphora: analytical investigations and state of the art": the results
During the 2015 grape harvest, winemakers Francesco Bartoletti and Adriano Zago, both technical advisors of Artenova, made a thorough investigation of the presence of metals in wines fermented in terracotta wine-jars from Spain, Georgia and Impruneta. The study, involved six Italian wine producers, all clients of Artenova’s, and concluded that the only metal that in some cases demonstrated a certain increase was aluminium, in particular in the Spanish Tinajas. All other metals were of insignificant presence. The study was made starting with the analysis of the must before it went into the amphorae for fermentation. This was to understand the natural content of metals present in the raw material before being processed. In some cases the levels actually dropped after resting in amphora.
Click on the file: the values for each metal

"The influence of terracotta on wine": the first University study
This research was conducted by the Department of Chemistry "Ugo Schiff" of the University of Florence in collaboration with Artenova. This first phase of investigation was conducted to determine the mineral composition of the clay and to do this, Artenova prepared 4 amphorae, two fired at a temperature of 1050 ° C for 70 hours, and two at a temperature of 900 ° C for 78 hours. This was in order to assess the influence of these two parameters on the porosity of the jars. The first chemical-physical measurements of porosity have shown that the jars fired at a lower temperature showed a higher percentage of water absorption (about 18%) compared with the others. These measurements will be repeated on similar portions of an amphora taken after the fermentation and aging of the wine.
Click on the file: other preliminary results

Paul White (Oxford University): "Terracotta - Our latest technology"
New technologies and ancient traditions: Paul White, professor of Oxford University and journalist of The World of Fine Wine, in his talk during "Terracotta and Wine 2016" described parallels between what took place in the genre of classical music during the 70’s and 80’s and the revolution that terracotta is now bringing to the world of wine.
According to Paul White, just as classical music at that point in its history rediscovered its "terroir”; winemaking in terracotta today represents our latest technology. Marzio Cresci, and Ilaria Alfani from the Archaeological Museum of Montelupo followed this talk with a historical account on the “Amphora of Empoli”. Testimony of a wine growing area, it is thanks to the terracotta amphora that ancient Tuscia developed a thriving economy in a time of crisis.
Click on the file: clay is here to stay
Read here to find out more about the conference proceedings 19 -20/11/2016
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