Amphora & Clay
The original wine vessel — 8,000 years old. Wine was made in clay amphorae long before barrels existed. Georgian qvevri, buried in the ground, kept temperature stable and let microoxygenation happen naturally. The technique was lost for centuries, then rediscovered in the 1990s by orange-wine pioneers.
Like concrete, amphora adds no flavor to the wine. Unlike concrete, the wine is in direct contact with the clay — which can subtly bring out earthy, mineral notes. Many amphora producers also leave white wine on its skins, creating “orange wine” with deep amber color and tannins.
A small but serious movement of Argentine winemakers is experimenting with amphora — especially with Torrontés and lighter Malbecs. The results are wines that feel ancient and modern at the same time.
