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Amphora and clay wines: 20 ancient and modern styles to seek out

They’ve been around for thousands of years, but wines made in amphora and other large clay vessels have inspired a surge of interest in recent times. Here’s what you need to know about the techniques and the philosophies.

Wines fermented and/or aged in clay vessels have seen an important revival in the last couple of decades, largely thanks to the rediscovery of the winemaking traditions of Georgia and to prominent producers, such as Joško Gravner in northeast Italy, themselves inspired by visits to the Caucasus.

This led to a close, almost inevitable, association between clay vessels and low-intervention, skin-fermented white wines. The natural wine movement embraced amphora wine as a category of its own and soon enough qvevri were on every hipster’s social media feed.

Scroll down for notes and scores for 20 amphora and clay wines

See notes and scores for 20 amphora and clay wines

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