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“Vini Visintini” began fifteen years ago in in the locality of Gramogliano, Colli Orientali of Friuli in the hills behind Corno di Rosazzo (Udine). Virtually next door to the vineyards belonging to the pioneer of Amphora Wine, Josko Gravner, the approach to terracotta was inevitable. However, the choice was made not only after tasting the wines made by the forerunner of the new/old way of making wine, other experiences were important. Then in 2013 the decision to begin with Artenova.
What does making Amphora Wine mean for your company, being associated with the Bio Distretto Gramogliano (Organic District of Gramogliano)?
"Our company has been working organically since 2006 and has been biodynamic since 2007. Already having an idea of natural methods in the vineyard, we also brought them to the cellar. We have been certified BIO (organic) since 2014. This thanks to the Organic District project, which saw the light in 2015 and which led to a change of tack for many companies. Today in our Municipality 30% of the companies are organic, but if we look at the vineyard area, we are talking about 50%. Fortunate to reside in an area with such a “vocation” and with so much land re-directed to natural ways of farming, we decided to start by making two wines that would become the synthesis of our journey. We were also looking for particular containers. So in 2013 we acquired our first Amphora and started with a wine made from “Pignolo”, our native grape ".
What influence did your proximity to Gravner have on your choice?
"Fortunately for us, our region has many pioneers, including Gravner: our soils are similar and his wines have been a Masterclass for Amphora wine. Thanks to wine-tasting and other experiences, we too approached the amphora. It wasn’t easy and today it would be even less so. With the proliferation of companies that produce amphorae, the various materials with which they are made, knowing what type of clay is used to make them, what type of porosity, the amount of heavy metals present: all this poses important limits that you must know. However, thanks to the collaboration with Adriano Zago, a technician with proven experience in the field of biodynamics, we were able to taste many wines made with Artenova Amphorae, all with that very pleasant clay undertone which made me decide to start from this particular workshop. With the first amphora we were able to ascertain, through analysis, the type of clay used and the absolute purity and non-release of heavy metals and other substances into the wine. From then on, the work continued at full speed. Now in the cellar we have 8 terracotta jars of 800 litres (pictured in the cellar)".
What are your wines aged in terracotta?
"The choice of wines to be made in terracotta was not difficult. We wanted to enhance our local terroir and grape varieties, therefore we chose our native Pignolo and Friulano. The first has really difficult and indomitable tannins but with a very long maceration, about 7-8 months, and subsequent pressing and maturation in amphora for another year, we noticed a significant softening of the tannins without the loss of the flavour of the grapes, despite the long maceration time. The second variety of grape is the standard-bearer of Friuli, the wine that we find in every tavern and never lacking on our table. An obligatory choice! And here we wanted to see it in a new guise: 30/40 days of maceration on the skins, punching down morning and evening until the termination of alcoholic and malolactic fermentation (both natural of course) Followed by pressing and decanting for 2 days and again in amphora until August, then bottled without filtering. The result is a very unusual wine as it is not orange despite its long maceration time; the grape has a marked presence and it has a beautiful structure. Both wines have been well received even by newcomers to the market who have been struck by their elegance. Wine-tasting events with various importers from the United States, Holland, Germany, Australia, Poland and France have also been highly appreciated”.
Do you think that Amphora Wine is a niche movement or is it destined to expand among wine producers?
"So far it remains a restricted movement or one that needs very particular and important grapes, new working techniques in the cellar and above all in the vineyard with the study of the soil, its exposure, the clones and the grape varieties. These techniques must be refined even more. However, by working with care and effort and proposing newer, more interesting and characteristic wines, the movement will certainly increase ".
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