The Cultural Association “La terracotta e il vino” and organizer of the biennial Event “Terracotta and Wine” is back again in the old Terracotta Workshop Fornace Agresti with a programme of lectures in collaboration with FISAR of Florence with the aim to approach the world of wine made in amphora.
The course of three wine tasting lectures will be held at “Fornace Agresti”, Impruneta on Tuesday evenings at 20.30 (see PROGRAMME Attached). The lectures take place on May 16th, May 23rd and June 6th (excluding Tuesday May 30th)
The choice of the old Terracotta Workshop Fornace Agresti for the location of the course, is not a casual one: from 2014 the 18th Century building has hosted two international events on amphora wines and it is here since the beginning of the 1700’s, that the clay of Impruneta, has been mixed with water, dried with air and baked with fire, a fusion of the four elements to create terracotta artefacts of inimitable beauty.
How to sign up:
To sign up for the wine tasting lectures, to become a member of the association or if you need further information, please contact (email@example.com)
Please state clearly your name, surname and the dates of the lectures you would like to take part in. The Association will reply with further details about the wines being tasted and their producing companies as well as inform you of the mode of payment.
In the PROGRAMME “An approach to wine in amphora” (read here in PDF: Flyer programma lezioni degustazioni) you will find all useful information on the course.
May 16th, “A Tour of Italy in amphora. A Wine tasting itinerary through
various Italian companies who use the amphora and biodynamic farming techniques
to express their territory ”
By Adriano Zago, winemaker and biodynamic agriculture expert
May 23rd, “Terracotta, cement, steel and wood,
a journey between different styles and different wines with the wines of Tenuta Belvedere.
Special guest – a Portuguese White Amphora Wine”
By Francesco Bartoletti, winemaker and member of Gruppo Matura
June 6th, “Different containers, different flavours and aromas”
By Andrea Gori, sommelier and Vice president of “Italiana Sommelier” –Tuscany