Ánfora en terracotta, Dolium de 262 litros

This amphora has been designed with the collaboration of our wine production canteen and the amphora production team.

The capacity of approximately 262 litres (because it is handmade) has been conceived as a barrel, because it is the right size to be able to move it and clean it easily, from
echo can be cleaned with the same steam cleaner.

Particular emphasis has been placed on the search for materials and thickness.

The micro-oxygenation of mud

The mixture of the different clays and the specific firing temperatures give it the necessary solidity and consistency so that the liquid inside it does not leak over time. This production process allows the wine to be constantly micro-oxygenated, a common characteristic of amphoras (or vats) and wooden barrels, without giving it this last taste, keeping only its primary aromas, respecting the properties of the soil and the typicality of the grapes.

Thermal characteristics

The thermal capacities of the clay allow us to overcome some typical problems of steel containers, in this case we can compare at a thermal level the amphora with
concrete containers.

Tinaja lock

As a closing system, we have chosen to adapt the mouth of the amphora to a lid that is always full, which is already on sale, thus reducing costs and guaranteeing the hermetic seal of the amphora.
This cap allows the organoleptic characteristics of the wine to be maintained throughout its entire phase, whether during fermentation or refinement.
Particular emphasis has been placed on the search for the right materials and thickness.

Cleaning

In ancient Saguntum, the jars were buried so that they would breathe less and not break. The solution was to increase the thickness of the jar to guarantee the thermal seal without the need to bury it and thanks to our patent the jars remain clean.