Amphorae
Amphorae (/ˈæmfərə/; from the Greek ἀμφορεύς, amphoreús, meaning "two-handled vessel") were ceramic containers widely used in antiquity for the storage and transport of wine. Their distinctive form and long history make them one of the most important artefacts in the development of viticulture and the wine trade.[1]
History and Role in Early Wine
Amphorae first appeared in the eastern Mediterranean in the second millennium BCE and became closely associated with the rise of organised wine production and trade.[2] In Ancient Greece, they served not only as storage vessels but also as markers of commercial exchange, with stamped amphorae identifying origin and producer. The Romans standardised amphora shapes and used them extensively to transport wine throughout the empire, leaving vast deposits of broken amphorae, such as the famous Monte Testaccio mound in Rome.[3]
Design and Characteristics
Most amphorae were made of fired clay, featuring a narrow neck, pointed base, and two handles for lifting. The pointed bottom facilitated stacking on ships and insertion into sand or racks for storage. Capacity varied, though many followed standardised volumes for trade. Sealing methods included clay stoppers or resin-coated lids to preserve wine quality and prevent spoilage.[4]
Cultural Legacy
Amphorae became enduring symbols of ancient wine culture, appearing in Greek pottery decoration and Roman mosaics. Archaeological discoveries have provided insight into ancient viticulture, trade networks, and consumption patterns. In the Caucasus, the tradition of clay vessels continued with the use of Qvevri in Georgia, where they remain central to winemaking practices today, linking modern viticulture to ancient methods.[5]
Modern Usage
In recent decades, amphorae-inspired vessels have been revived by contemporary winemakers seeking to explore traditional and natural techniques. Producers in Georgia, Italy, Spain, and beyond have adopted clay fermentation and ageing vessels, citing their neutral influence compared with oak and their ability to enhance texture and preserve freshness in wine.[6]
See also
References
- ↑ McGovern, Ancient Wine: The Search for the Origins of Viniculture, Princeton University Press, 2003.
- ↑ Kourakou-Dragona, Greek Amphorae and Wine Trade in Antiquity, Athens Academy Press, 1990.
- ↑ Tchernia, Le vin de l’Italie romaine, École Française de Rome, 1986.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.
- ↑ McGovern, Ancient Wine: The Search for the Origins of Viniculture, Princeton University Press, 2003.
- ↑ Robinson (ed.), The Oxford Companion to Wine, Oxford University Press, 2015.