The amphora is experiencing a revival! The oldest of all vessels for wine fermentation is gaining fans again today. This fixture of antiquity, ubiquitous millennia ago due to a lack of alternatives, is coming back into fashion. The clay container allows very little oxygen contact and thus does not impart additional tannins and polyphenols to the wine. However, the amphora must be handled with care and skill and forgives no mistakes! Clay-aged wines captivate with an exciting, unique authenticity and freshness.