Amphorae do not add any woody characteristics during the ageing process and are totally neutral in terms of aromas and flavours. Their permeability to oxygen depends on how the amphorae are made.
Their porosity is determined by the firing temperature. Stoneware amphorae that are fired at high temperatures are less permeable than fired clays. It is therefore possible to select an amphora that will provide the desired degree of oxygenation for a particular wine.
Note, however, that the degree of oxygenation is generally substantially higher than when wine is aged in barrels. Ageing too long in amphorae can therefore have the opposite effect of vats, and result in the loss of a wine's fruity character. To overcome this disadvantage, it is possible to use large amphorae and thereby reduce the area of wine in contact with oxygen compared to the volume.
There is also a considerable loss to evaporation, especially at the beginning of the ageing process, when particular care must be taken. When the wine is first transferred to amphorae, topping up can be necessary on a daily basis.
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