Wine materials: ceramic

Wine, ceramic materials and sanitization. Let's make the point.

Research and development


Ceramic is one of the most discussed materials of oenological interest in recent years. Amphorae, of different size and shape, as well as being the most ancient wine vessels are increasingly used by oenologists from all over the world for the interesting organoleptic characterization acquired by wines during the vinification and aging phase. Unlike concrete and steel, however, the literature currently has limited information on the complex phenomena involving the ceramic-wine binomial.


In recent years, considerable progress has been made in the development of winemaking protocols capable of fully exploiting the potential of these wine containers, but many aspects still need to be studied. The cleaning and sanitization of amphorae certainly represent one of the most important issues and a source of criticality for many wine producers.


The nature of the ceramic material, its porosity and the need to preserve its structural integrity lead to technical reflections on the suitability of the sanitation systems used in the wine sector, which allow to obtain the guarantee of organic, inorganic and microbiological cleanliness while respecting environmental sustainability.


Below the complete technical focus with the article “Ceramic and wine, sanitizing experiences” published in the n. 7 of November 2020 issue of the VVQ Vigne, Vini e Qualità Magazine, in which the results of the research activity are reported in collaboration between GiottoConsulting and the Fondazione Edmund Mach, aimed at identifying new specific washing protocols for TAVA amphorae.

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