Abruzzo-Crafted "Drops of Amber" Give White Wines Some Shade!
Are you looking for a truly unique wine? Look no further than Vinum Hadrianum's "Drops of Amber" Wines. These amber hued beauties are produced using terracotta amphoras dating back to the Roman empire's height. This winemaking method imparts considerable flavor that can please even the most discerning wine enthusiast’s palate.
Drops of Amber wines were created by Vinum Hadrianum, located in the Abruzzo region of Italy. The winery makes wines using methods and tools that date back two thousand years to the height of the Roman Empire. Vinum Hadrianum has duplicated the terracotta amphoras of that time to accomplish this feat. The result is wines exhibiting varying shades of Amber… just as white wines did 2000 years ago. That is because the wines are left on their skins the same as red wine. This adds the glorious amber tint to the wines. But there’s more to enjoy than just the color. These wines are also creamier and exhibit more character than conventional white wines, leaving some of the best flavors behind by prematurely removing or separating the skins from the grape juice.
Vinum Hadrianum Drops of Amber wines are not just food-friendly - they have a silky-smooth intensity that enables you to pair them with much more than fish and foul. Best of all, because the use of amphoras in the winemaking process results in a more well rounded flavor and softer tannins, the wines complement more robust meals without overshadowing them. So, whether you're enjoying a simple pasta dish or something more elaborate, Vinum Hadrianum's Drops of Amber wines are the perfect accompaniment. If you're looking for something genuinely unique wine to enhance what’s on your table, give Vinum Hadrianum Drops of Amber” wines a try. They will not disappoint.
A Few Thoughts on Maceration:
Maceration is the process of soaking crushed grape skins in wine for an extended period. This helps to extract color, ﬂavor, and tannins from the skins and into the wine. Maceration can also help soften the astringent ﬂavors of some wines. During maceration, grape skins release several compounds that can contribute to the taste and color of the wine. These include:
Phenols: Compounds that contribute to the wine's astringency, ﬂavors, and aromas.
Tannins: A class of phenols that add bitterness, astringency, and structure to the wine.
Color pigments: Compounds that give the wine its color.
Flavor compounds: Volatile compounds that contribute to the ﬂavor of the wine.
Maceration is essential in the winemaking process, as it can help improve the wine's ﬂavor, aroma, and color. It is essential to
monitor the maceration process carefully, as too much time can result in overly tannic and astringent wines.