Wines that benefit the most from aging or fermenting in clay vessels are typically those that are delicate, aromatic, and nuanced. Clay vessels have been used for centuries in winemaking due to their unique characteristics that can enhance certain types of wine. Some of the types of wines that benefit the most from aging or fermenting in clay vessels include:
- Natural wines: Natural wines, which are made with minimal intervention and often showcase the true essence of the grape and terroir, can benefit from aging in clay vessels. The porous nature of clay allows for gentle oxygenation, which can help natural wines develop complex flavors and aromas over time.
- White wines: White wines, particularly those with floral or fruity characteristics, can benefit from fermenting in clay vessels. Clay vessels can help preserve the freshness and brightness of white wines while adding a subtle earthy quality to the final product.
- Orange wines: Orange wines, which are white wines made with extended skin contact, can benefit from aging in clay vessels. The tannins and phenolic compounds in orange wines can integrate more smoothly in clay vessels, resulting in a more harmonious and balanced wine.
- Light-bodied red wines: Light-bodied red wines, such as Pinot Noir or Gamay, can benefit from aging in clay vessels. Clay vessels can help soften the tannins in these wines while preserving their delicate aromatics and flavors.
Benefits of aging or fermenting wines in clay vessels
There are several benefits to aging or fermenting wines in clay vessels, including:
- Porous nature: Clay vessels are porous, allowing for gentle oxygenation of the wine. This can help the wine develop complex flavors and aromas over time.
- Thermal properties: Clay vessels have excellent thermal properties, maintaining a stable temperature during fermentation and aging. This can result in a more even and controlled process.
- Neutral vessel: Clay vessels are neutral containers that do not impart any flavors or aromas to the wine. This allows the true characteristics of the wine to shine through.
- Micro-oxygenation: Clay vessels allow for micro-oxygenation, which can soften tannins and help integrate flavors in the wine.
Case studies of wines aged or fermented in clay vessels
Several wineries around the world are using clay vessels to age or ferment their wines. Here are some notable examples:
- Georgian qvevri wines: In Georgia, winemakers have been using qvevris (large clay vessels buried in the ground) for centuries to ferment and age wine. These wines are known for their rich texture, complex flavors, and ability to age gracefully.
- Spanish amphora wines: In Spain, some winemakers are using clay amphorae to ferment and age their wines. These wines often exhibit a unique minerality and freshness that is attributed to the use of clay vessels.
- Italian terracotta wines: In Italy, some wineries are using terracotta vessels to ferment and age their wines. These wines are praised for their purity of fruit and elegant structure.
Challenges of aging or fermenting wines in clay vessels
While there are many benefits to aging or fermenting wines in clay vessels, there are also some challenges to consider, including:
- Porous nature: The porous nature of clay vessels can lead to evaporation, which may concentrate the wine and alter its flavor profile.
- Breakage: Clay vessels are fragile and can break easily if not handled carefully. This can result in loss of wine and potential contamination.
- Size limitations: Clay vessels come in a limited range of sizes, which can be a challenge for wineries producing large volumes of wine.
- Cost: Clay vessels can be expensive to purchase and maintain, which may be a barrier for some wineries.