History - DrunkTurtle
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The memory and the signs of the ancient trade routes of the Mediterranean, at the time of the Phoenicians before and then the Romans, remain in the finds of the wrecks of ships loaded with products of exchange. The most significant trace, even in our imagination, is the amphora for the containment of foodstuffs, especially oil and wine. In Mediterranean civilizations where baked clay was the predominant material used for the production of containers that were used for transport and storage. Already the Phoenicians used to vinify in buried clay vessels; then it was the Greeks first and the Romans later to continue in this technique. The latter made extensive use of large, spherical, terracotta containers called dolia (singular Dolium). There are also numerous important discoveries in the regions of present-day Georgia where larger jars and the capacity of thousands of liters were buried in dedicated rooms. The ancient Romans called this Opus Signinum material Latin term derived from the city of Segni (Signa) near Rome, where according to ancient sources it was invented. In the 1st century a.c. Vitruvius describes its manufacture and use in its treatise “De Architectura”. The ancient mixture was used to cover the aqueducts, cisterns, thermal baths. Depending on the grain sizes of the materials used in the application technique for the various types of use, the permeability level of the compound was determined.



From the increasingly recurrent use of materials inspired by memory, in search of new enological frontiers, we are proposing a new but historic method of winemaking, recalling the ancient tradition of the use of containers in clay, such as the Roman “dolia” and ” kvevri “Georgians. So here is where the idea was born, always drawing on the tradition and use of building components in ancient Rome, to make our vases in Cocciopesto DT. This material used by the Romans, and already known of the Phoenicians, has the characteristic of offering considerable impermeability, durability over time and considerable thermal inertia. This product of extreme biocompatibility since naturally dried, can be used in winemaking with undoubted advantages both in terms of the behavior of the container with respect to the content, thanks to the characteristic porosity of the material that ensures excellent micro-oxygenation, both in terms of durability and not least under the aesthetic one.




The vases made of Cocciopesto DT are the result of our research into innovation in order to develop products with new technologies that draw on culture and tradition. The “Cocciopesto DT” is a material deriving from the raw mixture composed of pieces of ground bricks, stone fragments, sand, cement binder, reinforcing fibers and water. For its construction, it is not used internal metal cage, in order to avoid the formation of electrostatic currents harmful to the natural maturation of the wine. At the end of the natural drying process for at least 30 days, the material shows a remarkable micro porosity which leads to enhance the organoleptic qualities in the vinification and subsequent refinement process, enriching and amplifying the aroma of the wine. Obtaining the “food certification” certifies the purity of the materials used in the realization of the dough.




Concrete is an intrinsically natural material, similar to the stone from which it derives, with chemical-physical characteristics that allow a perfect preservation of the wine. The containers made with this material give greater guarantees of durability and hygiene compared to old wooden barrels. Our amphorae are made with important wall thicknesses, with a mixture of cement, river sand, natural reinforcing fibers and water. Once they are finished, they are left to dry naturally for at least 30 days. The drying time varies depending on the climatic conditions and the dimensions of the container. The consistent thickness and the type of material guarantee a greater thermal inertia compared to all other containers on the market, with the possibility of an easier natural temperature control. Internal structural metal cages are not used for the construction, in order to avoid the formation of electrostatic currents damaging to the natural maturation of the wine.