About Ancient Varieties Amphora
- Style
- Red
- Grape Varieties
- Canaiolo, Colorino, Ciliegiolo, Malvasia Nera
- Price Range
- ¥5,500-7,000
- Alcohol
- 13.5%
The second of Ottomani's amphora wines, blending four indigenous Tuscan red varieties largely forgotten by modern viticulture: Canaiolo (40%), Colorino (30%), Ciliegiolo (15%), and Malvasia Nera (15%). As with the estate's other amphora cuvées, fermentation takes place spontaneously in hand-made Impruneta terracotta vessels over roughly 30 days, with the wine then left 'in infusion' in the amphora until spring, for a total of 4-6 months of clay contact.
Four varieties most producers have abandoned, revived in clay — this is Tuscan viticultural archaeology you can drink.
New to wine?
A rare chance to taste nearly-forgotten Tuscan varieties in one glass.
Food Pairings
Game meats, porcini mushroom dishes, aged cheeses, and slow-braised stews.
When to drink it
Wine-geek dinners, exploring indigenous Italian varieties.
Terroir & Winemaking
Blend of Canaiolo (40%), Colorino (30%), Ciliegiolo (15%), and Malvasia Nera (15%); spontaneous fermentation in terracotta amphora (~30 days) followed by infusion in amphora until spring (4-6 months total). ABV approx. 13.5%.
About the producer
Agricola OttomaniOrganic-biodynamic Chianti from four friends, aged in amphora and concrete.Visit the producer page →Frequently Asked Questions
- What grapes are in the Ancient Varieties Amphora blend?
- Canaiolo (40%), Colorino (30%), Ciliegiolo (15%), and Malvasia Nera (15%) — all indigenous Tuscan varieties.
- Why call it 'Ancient Varieties'?
- These grapes were historically important in Chianti blends but are rarely bottled on their own today; Ottomani revives them in this amphora-aged cuvée.
- How is it made?
- It ferments spontaneously in hand-made Impruneta terracotta amphorae for about 30 days, then rests in the amphora until spring, totaling 4-6 months of clay contact.
Want to know more about this wine?
Ask Vinami's sommelier — no intimidation, just answers.
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