The vinification in clay amphorae is an art which dates back thousands of years to the early days of winemaking. Throughout the ancient world, winemakers of yore fermented and allowed their wines to age in these clay vessels. Recognising the high-quality of wines this production method produces, winemakers everywhere from Italy to Portugal, the US, Australia, and beyond are embracing this hallowed technique used by their forefathers.
The roots of amphora winemaking lie in Caucasus region, in Georgia. This country is one of the oldest winemaking countries in the world and archaeologists have unearthed amphorae, locally known as kvevri, which were first used by the ancient Georgians to make their wine. They developed the technique of macerating, fermenting, ageing, and storing wine in these large earthenware vessels some 8,000 years ago. They buried these massive clay pots in the earth to help prevent temperatures from creeping up too high and halting fermentation. Today, the kvevri are still used in Georgia to make the traditional wines of the region.
