Wine has been fermented in clay vessels since the Neolithic period. Nowadays, this ancient technique is spreading beyond Transcaucasia, the Balkans, and Southern Italy, and is championed by winemakers around the world. Grape juice is bubbling in clay vessels, just like thousands of years ago. Fermentation in clay regulates wine’s acidity, provides slow oxygenation, and creates a wine texture that is absolutely unique.
From Italian Amphoras to Armenian Karasi, Georgian Qvevri, and beyond: these four wines are some of my favorite examples of this category.