La Castellina, Castellina in Chianti, Siena, Toscana
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Chianti Classico

Cosimo Bojola

Experimental Thesis by Cosimo Bojola on Amphora winemaking

Degree course in Viticulture and Oenology, A.A. 2017/2018, Faculty of Agriculture of the University of Florence


The last-generation Amphorae used in the study were born in the Municipality of Impruneta (FI) by an intuition from local artisans. These earthenware jars are innovative enological tools used for their micro-oxygenation performances and for the transfer of mineral elements to the wine.

They are suitable for prolonged contact with wine, as local clays do not cause transfers of undesirable substances from the organoleptic point of view.

The jars are fired at temperatures similar to those adopted for the production of the common pottery (900-1050°C), however cooking time is extended beyond 70 hours to reduce the porosity of the earthenware and to avoid oxidation problems in the wine.

The earthenware releases metal cations that catalyze the oxidation of wine components in the presence of oxygen permeated by the pores of the container. The main components for first subject to oxidation are sulfur dioxide and polyphenols, the loss of which causes a gradual reduction in color intensity. For these reasons, the amphorae are not simple containers to use, also because the research in oenology has just begun and if the right oenological technique is not implemented, wines are sometimes defective or "discharged" of aromas, color and structure.

The Chianti Classico DOCG "Cosimo Bojola" and the IGT Toscana "Kaolino" are obtained from the vinification of grapes only from the vineyards of La Castellina, in Castellina in Chianti (SI).

The amphorae used for red winemaking are terracotta jars with a capacity of 8 hl and, given the oxidizing characteristics of this material, the racking at the end of the vinification phase is not carried out, but the containers are filled and sealed, extending the aging up to the next harvest on skins, grape seeds, lees and yeast lysates. These materials, having reducing power, protect the wine from oxidation without worsening its qualitative characteristics; in addition, the skins, especially in the hot summer months, release other polyphenols in the wine, which balance previous color losses.


Wines aged in earthenware show a great definition of floral and fruity aromas, a pleasant drink for the moderate content of tannins and a marked minerality. These qualities are consistent with the results of other experiments: earthenware is able to enhance the varietal aromas and the refined mineral character and accelerates the maturation of the wine by reducing the herbaceous and astringent characters.

Technical Data

Cosimo Bojola

Height of vineyards: 400-500 m a.s.l.

Vines per hectare: 5500

Type of soil: medium clayey, stony, with sands of galestro and alberese

Vineyards aspect: South-West

Blend: Sangiovese 


Grapes per hectare: 50 quintals

Yield in wine: 70%

Bottles per year: 3000

Features & Pairings suggestions



The grapes are harvested by hand, selecting the perfect riped bunches, with the skins in excellent condition. The fermentation takes place in raw amphorae of earthenware from Impruneta, until the sugars are consumed, in 8-10 days. The extraction of color and aromas takes place by manual pressing down of the peel cap, which is repeatedly immersed in the Must / Wine. Follows the malolactic fermentation to make the wine softer on the palate. After 30 days, the amphorae are filled and sealed, so the wine ages on the skins and on the yeast lysates for 11 months, until the next harvest. The free-run wine is then separated from the marc, which is pressed. The wine is soon bottled, refining 3 months before being released for consumption.

Visual Analysis

Visual Analysis

Ruby red

Olfactory Analysis

Olfactory Analysis

Intense floral notes and particular definition of red berry fruits, then blackberry, laurel, with a balsamic finish.

Gustatory Analysis

Gustatory Analysis

Pleasant to drink for its good acidity and moderate tannin content, accompanied by a mineral note exalted by the aging in amphora. Predominant notes of red berries, with a balsamic finish.

Serving Suggestions

Serving Suggestions

Serve at a temperature of 18-20C, in a tulip glass, taking care to uncork the bottle 1 hour before serving.

Pairing Suggestions

Pairing Suggestions

First courses with game, fish, fresh and seasoned cheeses such as pecorino, Japanese cuisine.

Download PDF Technical Data

Info & Wine Tour

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La Castellina
Via Ferruccio, 26
53011 Castellina in Chianti, Siena, Italy

Tel: +39.0577.740459
Fax: +39.0577.741882
E-mail: info@lacastellina.it
Fattoria La Castellina di Tommaso Bojola
Loc. Ferrozzola 1,
53011 Castellina In Chianti (SI), Italy
VAT 00879410520
Cod. Fisc. BJLTMS58R29D6120
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