Implementation of amphorae in the Château Petit Val cellars

At Château Petit Val, we want to cultivate a difference, which is why the decision was taken to vinify Malbec grapes in amphorae imported from Tuscany. It was a choice motivated by a desire to be more environmentally friendly and to return to the origins of winemaking.

Fermentation in amphorae is more natural, slower and gentler and benefits from continuous, regular oxygenation because of the porosity of the pottery. It conserves the purity of the aromatic and taste characteristics of the fruit and softens the tannins.