Amphora Maris

PODERE SAN CRISTOFORO

World's First Modern Wine Matured Under the Sea in Amphorae

While the idea of ageing wine in glass bottles under water is not new, and making wine in amphora is thousands of years old, the use of a real amphora for ageing wine in the sea is an exclusive prerogative of the Amphora-Maris method. The charm of this idea is linked both to the importance of wine amphorae for the ancient Mediterranean civilizations and to the many archeological findings of wine amphorae in the Tuscan sea, not far from Podere San Cristoforo.

Amphorae ageing in the Mediterranes

A m p h o r a M a r i s M e t h o d

Amphora-Maris Method

First Step

Our Vines by the Sea

The sparse bunches of Petit Verdot, constantly caressed by sea breezes, grow on the ochre coloured gravel soils of Podere San Cristoforo, in the midst of olive trees and hundred year-old cork oaks. Amphora-Maris, 100% Petit Verdot, represents the maximum expression of our philosophy: low yields, meticulous viticulture and natural vinification to enhance our terroir.

Second Step

Our Unique Method

Our Petit Verdot is picked by hand at night and wine is made with low intervention and no chemicals. The wine is aged in French Oak barrels for 10 months and then racked into handmade terracotta amphorae, with a manual operation of great precision to avoid oxidation. The amphora is manually corked and finished with lacquer wax and seal of authenticity before being placed in the immersion basket.

Third STEP

Deep Deep in the sea

The amphoras remain at a depth of 30 meters, in the dark and at an average temperature of 10 degrees centigrade for 9 months. Here it ages, just as it would have done in Greek-Italic times, taking on more mature notes than it would get in the usual aging, as well as developing a slight mineral and earthy note typical of terracotta aging.

Quatrième Principe

Animaux Heureux

Les écosystèmes naturels associent plantes, animaux et hommes dans une coopération complémentaire. La biodynamie aspire à créer cette même harmonie dans l’exploitation, vue comme un organisme autonome. Les animaux y jouent un rôle essentiel et leur bien-être conditionne la santé de tout l’écosystème.

Cinquième Principe

Vignes Plus Fortes

Les préparations biodynamiques, appliquées en pulvérisation ou en compost, mettent la vigne en relation “dynamique” avec le sol, l’eau, l’air, la chaleur et le cosmos. Elles l’aident à se développer sainement, à mieux absorber les nutriments, et à devenir plus résistante aux maladies, ravageurs et aléas climatiques.

Sixième Principe

Raisins Pressés

Des vins élaborés avec le minimum d’intervention chimique ou mécanique : une manière plus pure de boire, meilleure pour celui qui boit, pour celui qui produit et pour la planète.

This amphora is crafted by an artisan ceramist in limited edition pieces with maximum precision in construction, taking into account the expansion of the artefact during firing, to allow the cork to hermetically seal the amphora while in the sea. In addition, the clay mixture must be as homogenous as possible in order to obtain a particularly high-pressure resistant amphora. In addition, firing must be carried out at very high temperatures to allow good vitrification of the inside of the amphora.

Podere San Cristoforo's

Crafted to Perfection

Since the dawn of viniculture, in the late Stone Age, humans have experienced intense relationships with wine and the sea.
Salt water is part of who we are even when oceans claim dreams. And wine stirs the heart or shatters it like terracotta in lost vintages. Yet, both inspire the imagination and bring waves of eternal joy to the depths of our soul.

Half an hour spent in nature with the kids and pets, this tour includes a guided walk through the vineyards and the cellars learning about biodynamic wine directly from the makers: Davide, Lorenzo and Niccolò.
Cost per person 5€.

Amphora-Maris Ageing

T h e R e a l D i f f e r e n c e

WINE COUNTRY HOSPITALITY

F a r m e r ' s S n a c k

A tasty snack, the typical farmer’s packed lunch, composed of toasted bread dressed with our own organic olive oil accompanied by the finest local cheese and artisan cured meats.
Cost per person 15€.