Molto interessante!
Amphora made wines in the old tradition from Fruili, Georgia and Eastern Europe can be very strange. Not had any Chardonnay from amphora but have tried friulano, Pinot Gris and Pinot Noir.
The trend for orange wines made in these open fermenters one should definitely try but seems more to be a fashion trend IMHO than a good technique for making wines. The caramel probably comes from the technique.
By all means you should try more and report back! But personally I’m on the downward slope for these ‘natural’ wines.
The ones, particularly Chardonnay, made in the new concrete eggs, to me are very very interesting with enhanced intensity and creaminess from the convection and self induced turnover of the lees rather than batonnage.
Interestingly, some wineries in the Mornington peninsula are/were experimenting with amphora fermentation - Quealy friulano is one where you can buy same grape fermented in amphora and tradition tanks.
We need more tasting reports on such wines!
