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Dolium, qvevri, Talha - different names for traditional and regional amphorae. These vessels were different not only in their names, but also in the quality of the clay used to make them, usually mined locally. The raw material used was far from perfect, so they treated the heated vessel with beeswax or some other substance to prevent it from leaking. The calcium content of some traditional amphorae was too high for long-term, safe wine storage.
For these special amphorae, the composition of the clay used differs from that of naturally occurring clays, so they do not require any further treatment after firing. They are extremely durable and require little maintenance. To check for leakagethe amphorae are filled for 48 hours with an aqueous solution of tartaric acid, which has very similar properties to wine.
The porous structure required for micro-oxidation processes (as in the case of traditional barrels) results in evaporation. Alcohol and water evaporate at different rates, the rate of which is determined by the temperature and humidity of the air. During the spring, evaporation is higher in open cellars, which cools the fermentation. In the case of THAP products, each amphora goes through a separate control process to ensure the appropriate micro-oxidation process.
Amphoras are cleaned with warm water. Thanks to the very small pores, it does not require wax treatment, which makes it particularly easy to clean the surfaces from deposited microorganisms.
