In our constant, intrepid discovery of the world’s most characterful wines, our team of experts is often drawn to techniques that connect us to the very soul of winemaking. And there is no method more ancient or more resonant than wine ageing in amphorae.

You may have seen "amphora wine" on a restaurant list or heard it discussed during wine tastings. These beautiful clay amphora vessels are experiencing a remarkable renaissance, used by passionate, minimal-intervention winemakers across the globe. But what exactly do they do? How do they change the wine? And what does it mean for the liquid in your glass?

It's a topic shrouded in a bit of mystery. This guide is our way of sharing our expertise, demystifying this 8,000-year-old tradition, and exploring the unique character of these exceptional aged drinks.

What does ageing wine in amphora do compared to barrels or stainless steel?

This is the most important question, and it gets to the heart of what makes the ancient technique of amphora winemaking so special. Unlike oak barrels or stainless steel tanks, clay amphorae offer a unique middle ground that provides the "best of both worlds."

• Compared to Stainless Steel: Steel is completely inert and airtight. It’s perfect for preserving the fresh, primary fruit flavours of a wine, but it doesn't allow for any evolution or textural development.

• Compared to Oak Barrels: Oak is porous, allowing a slow, controlled ingress of oxygen that softens tannins and adds complexity. However, the barrel itself imparts its own distinct flavours—vanilla, spice, toast—which can sometimes mask the pure expression of the grape.

A wine amphora is the magic third way. Like oak, the clay is naturally porous, allowing the wine to breathe. This micro-oxygenation helps to soften the wine, integrate its flavours, and build a beautiful, rounded texture. But unlike oak, the amphora is completely neutral. It imparts no flavour of its own.

The result is a wine that has the textural complexity and age-worthiness of a barrel-aged wine, but with the pure, unadulterated fruit and terroir expression of a wine made in steel. It’s a wine that tastes purely of the grape and the place it was grown.

What Flavours and Textures to Expect

People commonly notice the following specific flavors and textures in amphora-aged wines:

• Mineral notes and a pure, clean expression of fruit, since clay does not impart any woody or vanilla flavors like oak does. Instead, amphora wine tends to highlight the grape and terroir itself.

• Complex dried fruit aromas, such as hazelnut, almond, or subtle citrus elements. Sometimes, there are hints of bruised golden apple or even nutty and oxidative (sherry-like) notes, especially in wines with extended skin contact.

• Earthy and sometimes slightly astringent qualities, with some wines showing a subtle bitterness or savory undertone.

• Unique texture: Amphora-aged wines are often noted for a silkier, balanced, and elegant mouthfeel. The wines may feel “bigger” or more textured on the palate, with a bright, kinetic up-front quality and a long, rich finish. Amphorae’s micro-oxygenation softens tannins, resulting in a more integrated and supple structure compared to other vessels.

• A nuttier, earthy quality is also described, particularly in wines involving extensive skin contact (common with orange wines and amphora-aged whites).

In summary, amphora-aged wines are prized for their pure, bright fruit, mineral and earthy accents, nuanced textures, and the absence of oak-driven flavors. This produces wines with both freshness and complexity, appealing especially to natural wine enthusiasts.

Are amphorae usually lined or unlined?

This is a great question that shows a deep curiosity about the craft. The answer depends on tradition and the winemaker's intent.

• Lined Amphorae: Traditionally, many amphora's were lined with a thin layer of beeswax or olive oil. This was done to reduce the porosity of the clay amphora, preventing too much oxygen from getting in and stopping the wine from seeping out. This is a very gentle, ancient method that has a minimal impact on the final taste.

• Unlined Amphorae: Many modern producers, working with precisely fired and less porous clay, choose to use their vessels unlined. This allows for a more direct interaction between the wine and the clay, enhancing the mineral character and textural development. It’s a riskier approach that requires immense skill from the winemaker.

When are amphorae used in the winemaking process?

Winemakers use these versatile vessels at different stages of the amphora winemaking process, and sometimes for the entire journey from grape to bottle.

• Fermentation: Many producers use an amphora for fermentation. The natural insulation of the clay helps to regulate the temperature of the fermenting grape juice, allowing for a slow, steady, and gentle transformation.

• Aging (Maturation): This is the most common use. After fermentation in another vessel, the wine is transferred to amphorae for aging. This is where the magic of micro-oxygenation happens, building texture and complexity over months or even years.

• Fermentation & Aging: In the most traditional method, particularly for orange wines, the grapes are crushed and placed in the amphora—skins, seeds, and all—to ferment and age together in one long, continuous process.

What are the traditional regions that use amphora aging?

While modern winemakers from Australia to California are embracing this technique, its roots are ancient and deeply embedded in specific cultures.

• Georgia (Qvevri): Georgia is the undisputed cradle of winemaking, with an 8,000-year-old continuous tradition of using large, beeswax-lined clay amphora vessels called qvevri. These are often buried underground to maintain a naturally cool and stable temperature. This is the original amphora wine.

• Spain (Tinajas): In Spain, smaller, often unlined clay vessels called tinajas have been used for centuries to ferment and store wine. This tradition is being revived by passionate producers who are crafting incredible, terroir-driven wines.

• Italy & Portugal: Both countries also have long histories of using clay vessels (anfora in Italian) for winemaking, a practice that is seeing a huge resurgence, especially among organic and biodynamic producers.

A Taste of Authenticity

Choosing an anfora alcohol like an amphora-aged wine is an act of "Intrepid Discovery." It’s a choice to taste a wine made with a philosophy of patience, tradition, and minimal intervention. These are wines that offer a unique texture, a pure expression of fruit, and a direct connection to the ancient soul of winemaking.

They are a perfect embodiment of the "Flesh and Blood" ethos we champion at Fab—wines made by artisans who are deeply connected to their craft and their history.

Every bottle is carefully packed by our team at our Sydney warehouse and delivered Australia-wide. We offer free delivery on all orders over $200.

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