Why Are Winemakers Burying Wine in the Ground Again?

This technique is thousands of years old, yet it is gaining popularity once again. In Georgia, wine is traditionally aged in qvevri — large clay vessels buried in the ground. The earth helps maintain a stable temperature, while clay does not impart the woody aromas that wine can acquire from oak barrels.

Today, wineries in Italy and France are experimenting with amphorae. Sometimes, discovering a new flavor means returning to very old techniques.