The use of amphoras dates back to a remote past, to the origins of wine, the soil being the material in which wine was fermented and aged in ancient times.

The return of amphoras to the cellar is not so much a temporary phenomenon, but the awareness that this ancient container demonstrates its modernity and versatility in winemaking.

It offers excellent thermal insulation for the preservation of wine, guarantees good oxygenation without letting go its aromas or tannins.

The aim of the conference is precisely to retrace the history of this ancient wine vase, discuss with Italian and foreign producers who regularly use amphoras during the vinification and/or maturation of wines and discover the commercial interest that these wines have in the market.