In the modern world of wine, where innovation and technology often take center stage, there remains an ancient tradition that continues to withstand the test of time — the use of terracotta amphorae.
This age-old practice has captivated winemakers across the globe, and here at Enotria Tellus, we, too, have chosen to embrace it.
This summer, we visited the workshop of Massimo Carbone, a master craftsman in Impruneta — a town renowned for its centuries-old terracotta artistry. There, Carbone personally guided us through the entire process of crafting our amphorae, a journey we’ll recount in detail below.
In this article, we’ll explore each step of this remarkable artisanal process and uncover why terracotta amphorae continue to hold such an important place in the world of winemaking today.
Back to the Roots: The Terracotta of Impruneta
Our journey begins with the clay itself — the most ancient material ever used by humankind to store wine.
Massimo explained that the clay from Impruneta is truly unique, renowned for its exceptional properties. Before delving into the production process, he shared a fascinating anecdote: this very clay was used to build the rooftops of Florence. During the Renaissance, Filippo Brunelleschi chose arbors made of this clay to cover Santa Maria del Fiore, the city’s iconic cathedral. Remarkably, the terracotta arbors visible today date back to the 15th century and remain almost perfectly preserved — a testament to the material’s extraordinary durability.
This natural strength, combined with other intrinsic qualities, has brought winemakers back to the roots of tradition — representing the celebration of a millennial tradition.
The Crafting Process
1. The Earth
Impruneta clay is naturally resistant to temperatures as low as –30°C, meaning it doesn’t crack or crumble. Unlike other clays, it requires no additives or binders — it’s workable in its natural state.
This is the same earth that nurtures olive trees and vineyards. It’s collected, left to dry under the summer sun, and then ground in a mill much like one used for flour.
2. The Mixing
Once the clay is reduced to powder, it’s blended with about 10% water and mixed for roughly twenty minutes.
The result is a completely natural dough made solely of earth and water — a stark contrast to industrial methods that rely on chemical additives.
Massimo also shared a remarkable piece of history: in 1317, a manuscript was written — now preserved in the State Archives of Florence — recording the founding of a guild of furnace workers (fornaciai) dedicated to protecting the clay of Impruneta. Even today, only six artisans work with this rare clay within the town limits, following the same ethical principles outlined in that medieval text.
One of the guild’s strictest rules stated that Impruneta clay could not be sold or exported outside the town before being fired — a tradition still honored today.
3. The Colombino Technique
The Fornace Carbone workshop is one of the few remaining in Italy that still handcrafts amphorae without molds or casts, using the ancient colombino method.
In this technique, rolls of clay, called lucignoli, are coiled one atop another in a spiral, rising about 15–20 cm per day. Without mechanical aids — guided only by the artisan’s skilled eye and steady hands — each amphora takes shape slowly and gracefully.
Every jar is unique and requires at least one month of meticulous work to complete.
4. Drying
Once shaped, the amphorae undergo a critical drying phase lasting about another month.
During this time, the clay’s water content — roughly 10% — evaporates gradually. The vessels shrink by 8–10% in size, and their color shifts from soft gray to a pale hue characteristic of raw clay.
The final three days of drying occur in a warm chamber, heated by the recycled air from the kiln, maintaining a temperature of 70–80°C.
This step is essential to prevent cracking or surface defects.
5. Firing
After drying, the amphorae are ready for firing — a process that lasts a full week and reaches temperatures of 1,000°C. As they cool over roughly 75 hours, the amphorae transform from their dull gray tone into the warm, iconic red of Impruneta terracotta.
6. Soaking
Finally, each amphora or jar is soaked generously in water for up to a week. This strengthens the structure, ensuring durability and high resistance to frost over time.
A Treasure of Benefits for Wine
Terracotta is a truly extraordinary material, offering multiple benefits in the winemaking process.
Its natural thermal insulation is exceptional — superior to steel and comparable to concrete in maintaining stable fermentation temperatures.
Another key advantage is its gentle micro-oxygenation, which is less pronounced than in a barrique but similar to that of medium-sized wooden casks.
The difference? Terracotta imparts no tannins or external aromas, allowing the wine’s natural character to shine through.
Amphorae also enable excellent control during long fermentations, encouraging a positive evolution of the wine without the influence of toasted or vanilla notes typical of oak. Instead, the wine develops complexity and structure in its purest form.
Thanks to these remarkable properties, our Piradobis wine begins its journey here — undergoing spontaneous fermentation and remaining on the skins for several months. The result is a full-bodied, deeply expressive wine with unique complexity.
Unlike ancient amphorae, modern terracotta jars no longer use pitch coatings, which means they preserve the wine’s natural aromas intact — an authenticity that is immediately perceptible in every sip.
