Amphora is a clay or ceramic vessel historically used to store and transport wine, oil and other liquids. In modern winemaking, amphorae are used to ferment and mature wine, often with the aim of allowing gentle oxygen exchange without adding the flavour compounds associated with oak. Vessel shape, clay composition, firing, lining and size vary widely.
Grapes or must may be fermented in an amphora, with or without skins depending on the wine style. The vessel can also be used for maturation after fermentation. Some amphorae are buried or partially buried to help moderate temperature, while others are stored above ground in a cellar. Winemakers monitor temperature, oxygen exposure and cap management according to the process.
Clay itself is generally less flavour-active than new oak, so amphora wines may emphasize grape, fermentation and skin-contact character rather than vanilla or toast. However, oxygen exchange and texture depend on the vessel’s material, wall thickness, porosity and whether it is lined. Amphora does not automatically create a natural, orange or oxidative wine.
Example: a producer may ferment Ribolla Gialla or another white grape with its skins in a clay amphora, producing an amber wine with tannin and savoury texture.
Amphora is a broad term for ceramic or clay vessels used in winemaking. Qvevri refers to a specific Georgian clay-vessel tradition, often involving buried vessels. A concrete egg is a modern vessel made from concrete, with different thermal and oxygen characteristics.
Chef’s note: when evaluating an amphora-aged wine, consider the grape, skin-contact duration, fermentation and ageing. The vessel is only one part of the winemaking process.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
