Rims, covers, and shadows make artsy arcs looking down into the top of a macerating wine in an amphora at COS winery outside Vittoria, Sicily. This particular batch, I believe, was their Pithos Bianco. While amphorae are usually fully buried in the ground, in recent years, COS has decided that keeping roughly 25-30% of the amphora above ground helps create a temperature gradient that promotes natural circulation of the wine during fermentation and aging, ultimately resulting in what they believe is a better quality wine overall.
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