There something to be said about following in the footsteps of ancient Greek and Roman winemakers who embraced this “technology” thousands of years ago, using clay hewn out of the earth to cradle and nurture a living liquid. The journey of the Grande Provence Amphora wine began when the winemaker decided to import two 400 litre clay amphorae. A small block of really old Chenin Blanc (34 years old) in Franschhoek were selected and only the very best yellow, sun-exposed bunches were picked to maximise the health, flavour and aromatic expression of the wine. The grapes were de-stemmed by hand, left to ferment naturally on skins and remained topped in the clay amphorae for 7 months, without sulphur
Personal Food pairing:
I have had this wine with Asian styled food and it worked marvellously.