Wines fermented and/or aged in clay vessels have seen an important revival in the last couple of decades, largely thanks to the rediscovery of the winemaking traditions of Georgia and to prominent producers, such as Joško Gravner in northeast Italy, themselves inspired by visits to the Caucasus.
This led to a close, almost inevitable, association between clay vessels and low-intervention, skin-fermented white wines. The natural wine movement embraced amphora wine as a category of its own and soon enough qvevri were on every hipster’s social media feed.
