‘On a trip to Georgia, I became fascinated with buried vessels making dry, fantastic amber wines. I met Paulina at a conference and mentioned comparing these modern Georgian wines to Roman wines, and she said, “I’ve been thinking about this as well”.
‘For a long time, the opinion on Roman wine was that it was badly made. This was mostly because there wasn’t much attention on what dolia really did to a wine. We looked instead at these vessels from a perspective of, “Maybe they were able to make fairly decent wines with [them].”
‘Roman winemakers weren’t able to detect certain chemical things that developed in wine. However, they knew when fermentation was going in a good or bad direction, and how to avoid certain wine flaws. and used different shapes
