At Loxarel, we made a commitment more than fifteen years ago to revive the use of clay amphorae in the winemaking process. At the time, this was still an uncommon practice within the industry, positioning us among the pioneers who reintroduced this ancient vessel to the production of contemporary wines. In fact, the amphora is the earliest documented container used for fermenting and storing products such as wine and olive oil. Its revival is no driving by nostalgia, but by a conscious pursuit of coherence between our work in the vineyard, guided by organic and biodynamic principles, and our approach to winemaking in the cellar. Its reflects our desire to evolve while keeping sight of the origins than define us.
Clay is a porous material that allows for the wine’s natural micro-oxygenation. This encourages a slow and balanced evolution without imparting external aromas, unlike other vessels such as oak barrels. The result is wines that retain remarkable freshness and a pure varietal expression, staying true to the character of the grapes and the place from which they come.
In Harmony with Organitc and Biodynamic Farming
This way of working is fully aligned with our commitment to organic and biodynamic viticulture, rooted in observation and respect for the vineyards’s natural rhythms and the lunar cycles. We see winemaking as a continuation of the work carried out in the vineyard: intervening as little as possible so that the wine can express itself authentically. Amphora winemaking is therefore a tool in the service of a clear objective: to craft honest wines that faithfully reflect their origin and the work done in the vineyard.
