Terracotta and Wine



The link between terracotta and wine has its main roots in the Greek-Roman period which sanctioned the use of this material for the transport and trade of wine.

The physical characteristics of terracotta enable excellent results in the fermentation, maturation and storage of wine, and it is due to these aspects that there has been a return to this material of the past by today’s wine producers. The new trends of the market, the spread of more environmentally friendly farming practices, such as organic and biodynamic farming , the greater sensitivity of wine producers towards the use of natural materials has played a key role in the return to clay.

From a technical point of view it is a material that provides excellent thermal insulation allowing the wine to not suffer excessive temperature changes during storage, and its natural porosity allows a benign passage of oxygen determining the optimal maturation of red wines.

The terracotta from Impruneta has been proven not only to have extraordinary physical characteristics but also chemical ones, allowing it to be used without any worries with regard to exchanges of toxic substances. The experiments done in recent years have made it possible to study the possible issues both from the physical point of view (endurance and transpiration) and from the chemical point of view (chemical exchanges) coming to conclude in the excellent potential of Impruneta clay, a material which has always been widely used for ornaments of great value and durability and used historically in Tuscany for the conservation of Olive Oil. Today, thanks to the experimental work of Artenova, it has found a new location in the wine sector.


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Artenova Terrecotte - Impruneta