The procedure is simple: send us an email with your complete company details and your order details (desired capacity of the amphora and quantity). Also send us the request for any customizations, such as your logo or the painted majolica lid. We will send you the estimate cost and all information on payment, timing and delivery.
The few remaining tartrates can be removed with a pressure washer or with soda and citric acid. Remember that you can fill the amphora with white wine and then with red wine, but not vice-versa as to avoid the risk of “pinking” effect.
Winemakers generally appreciate the natural origin of the clay and the neutrality of terracotta. This material in fact gives complexity to the wines while respecting the purity of the expression of the fruit and the terroir. This philosophy is often linked to the refusal to influence wines by vinifying them in new barrels: more and more wine producers wish to avoid too marked aromas due to the tannins of oak wood. It also marks the desire to produce wine without the massive use of all modern wine products. They also appreciate this material for its thermal regulation qualities. The fairly generous shapes of our amphorae allow a natural circulation of the lees and therefore an enrichment of the wines and a better stability. Thanks to these properties, many winemakers take up the challenge of making wine in amphorae with little or no addition of SO2. Aging in amphora is therefore symptomatic of a non-interventionist philosophy, according to which one wine alone can be almost sufficient.