The natural relationship between clay and wine extends beyond the water-retention abilities and agreeable pH levels that make clay soils conducive to viticulture. For close on 2 700 years clay has been used to make vessels for the fermentation and holding of wine. Since those first dubious drops of grape juice were poured into clay pots by the winemakers of ancient Greece, Georgia and Rome, the containers have hardly changed in shape and size. Amphorae, as they are known, are today not only eye-catching aesthetic complements to wineries the world over, but represent a modern vinous movement aimed at capturing the natural purity of fermenting and fermented wine.
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