Ricerche multidisciplinari sui palmenti rupestri nell’Italia meridionale tirrenica

Up to now, studies on wine production have covered archaeological evidence, such as presses, vats and storage rooms in farms, or containers such as amphorae and dolia, but only a few studies have also considered rock-cut units (“palmenti”). The project “Fare il vino nell’Italia antica: i palmenti rupestri” aims to produce more detailed studies on these important structures through the use of a multidisciplinary methodology. These studies will focus on the Tyrrhenian coast of Italy. The project intends to generate, through a morphological comparison of the structures, a first hypothesis about the development of these units over time, and to categorize the unites based on the substances produced in them (wine or oil). Another purpose is to determine whether any relationship existed between local ceramics workshops and the wineries, with the aim of reconstructing the dynamics of the wine industry. Innovative laboratory methods will allow us to identify any markers of substances absorbed into the sides of the vats. Biochemical analysis clearly shows the presence of markers of grapes (tartaric and malic acids) and of alcoholic fermentation (malonic, maleic, succinic, fumaric, and pyruvic acids). The analysis of eight palmenti has shown the application of pitch (in Etruria) or resin (in Campania) for waterproofing the vats, and that the basins have been used not only for the transformation of grape into must, but also into wine.