Traditionally used in Georgia and called "Qvevri", amphorae or jars can be used as containers for winemaking. Amphorae are made of fired clay or sandstone, which is richer in silica. The amphora's porosity varies according to the firing temperature (between 1000 and 1300°C).
Its main benefit is to be neutral with respect to the wine in organoleptic terms. This allows the wine's fruity aromas to be expressed while also developing the tannic structure thanks to a controlled oxygen supply.
For more details, see Oxygen management.
Amphorae have recently been tested at Clos de Tart and at Château Grillet for ageing wines. The impact of this material is still being studied and trials conducted over several years will provide more answers.
Clos de Tart amphora