Cantillon Amphora Lambic: Difference between revisions

In 2011, Jean Van Roy had the opportunity to try wines that had been spontaneously fermented in Amphora, as opposed to barrels.  Based on that, he began an experiment, soaking twelve 200 liter amphoras in water and then filling them with lambic on January 26, 2012. During primary fermentation, the Amphora were covered in cloth, and later sealed for extended fermentation.  <ref name=Amphora>Cantillon Amphora, https://web.archive.org/web/20160305102603/http://cantillon.be/br/3_22</ref>