Customizable amphorae in cocciopesto
Each customer is unique to us. That’s why you can customize your amphora in colours and accessories, also by applying the company logo or emblem.
Because it is the most eco-sustainable wine container in the world. All the materials used in the composition, except the cement, are recycled elements. We use marble dust (a waste material from marble cutting), crumbled terracotta in different sizes (material recovered from broken or malformed terracotta artefacts), river gravel and sand.
Because it offers the best organoleptic profile from the first year of use among all inert materials.
Because, thanks to the material and thickness of the walls, it gives the possibility of inserting all the necessary accessories on the amphora, from the door to the adjustable steel feet.
They are two radically different materials in composition despite both being inert. The main difference between the two materials concerns the processing method. Once removed from the mould, the Cocciopesto DT is naturally air-dried, while the terracotta is fired in very high-temperature ovens.
Although they are two materials with similar characteristics for what they are able to convey to wine, they are different in composition. Additionally, cement has a significantly higher level of metal release and it has not the food certification, thus requiring internal vitrification for all containers made of this material.
It is a certificate issued by authorized international bodies which attests the use of the material for containing food liquids. Food certification allows Cocciopesto DT amphorae to contain wine without the need for internal vitrification.
The amphorae of Cocciopesto DT are suitable for many uses: from short macerations to long refinements and their partial and/or total discharges facilitate any process. However, the choice of the route should be made based on the grape and its characteristics, but also on the result that the producer wants to achieve. This does not mean that some vines in particular have a better result with aging in amphora for particular characteristics, like Syrah.
We like long macerations especially for white grape varieties and refinement on red berried ones.
Yes, the amphorae in Cocciopesto DT are also suitable for other types of alcohol besides wine, we have customers in the world of cider, beer and spirits.
From when it is produced, an amphora needs 60 days of maturation to be ready.