The delivery cycle of customized orders needs to be determined based on the specific quantity, and there are specific instructions in the customization process regarding the sampling process and cycle, as well as the production and delivery cycle of bulk orders.

1.For customized products, we have a minimum order quantity of 5 pieces since childhood, and we can flexibly communicate the specific minimum order quantity based on project size and requirements.

2. Due to the pure handmade craftsmanship, the production cycle of each product is relatively long. As a professional Terracotta Amporae manufacturer, we have over 30 skilled technical teams to ensure high-quality production and delivery of orders.

3. We support OEM and ODM customization. You can customize the capacity (from 300L to 1000L), opening diameter, whether to install a tap, and external shape. The specific customization process is detailed in the  Amphorae making process guide.

1.Instant cleaning: Clean immediately after use. Firstly, rinse with clean water to remove most of the wine residue and sludge.

2. Physical cleaning: Use a low-pressure water spray gun and a soft cleaning brush (avoid metal brushes to avoid scratching the inner wall) for thorough cleaning. For stubborn stains, a small amount of baking soda can be used as a mild abrasive.

Deep cleaning and disinfection:

1. Steam cleaning

It is the most effective and thorough cleaning method, which can penetrate deep into micropores and kill microorganisms.

2. Chemical disinfection

Soak and rinse with food grade hydrogen peroxide (hydrogen peroxide) or citric acid solution. Never use chlorine bleach, as it can be absorbed by clay and released into the next batch of wine, causing pollution similar to “cork taint”.

3. Drying and storage

After cleaning, the amphora must be thoroughly dried in the shade (to avoid cracking caused by exposure to sunlight).

After complete drying, fumigate with sulfur flakes and store in a sealed container. Rinse and soak again before the next use.

1.Thoroughly clean and inspect

Before use, the inner wall needs to be thoroughly cleaned with water and a hard brush to remove all clay debris and dust. After cleaning, carefully inspect the inner wall for any obvious cracks or sand holes.

2. Soaking

This is the most critical step, fill the clay amphora with clean water and soak for at least 7-14 days. Change the water every day until it no longer becomes turbid.

This process can fully wet the ceramic wall, allowing the micropores to absorb water and saturate, thereby greatly reducing the infiltration and loss of wine during subsequent brewing

3. Disinfection

After soaking, drain the water and usually use the method of burning sulfur tablets for fumigation disinfection , or rinse and disinfect with food grade hydrogen peroxide/citric acid solution. After completely drying, it can be used.

1.Understand and utilize micro oxidation

Micro oxidation is the core advantage rather than defect of amphora wine making. Its function is to slowly and naturally soften tannins and develop complexity. Brewers need to shift from ‘control’ to ‘guidance’ and ‘collaboration’.

2. Top up 

Like traditional oak barrels, due to natural evaporation, the amount of wine in the amphora will decrease, leaving oxygen space. Therefore, it is necessary to regularly “fill” the jar with similar liquor to prevent excessive air contact from causing acetylation.

3. Wine puree protection

Like in Qvevri, keep the wine puree and gently stir it periodically (b â tonnage) to form a protective layer on the surface and increase the body of the wine.

4. Sealing selection

The can opening usually does not require a completely sealed plug, but instead uses materials that allow for trace gas exchange, such as silicone plugs, slate, or even wooden lids.

If you find a restored odor (rotten egg odor), you can briefly open the lid and stir or replace it with a more breathable stopper.

1.Site selection is permanent

The permanent location must be determined before installation. Choose a place with a stable, level foundation that is easy to operate and can withstand its enormous weight.

2. Professional handling and lifting

Professional handling teams and equipment must be used. Special lifting straps must be used during transportation, passing through both ears or around the tank body. The use of metal chains or ropes is strictly prohibited

3. Use a dedicated bracket (for pointed bottom Amphora)

The pointed bottom clay amphora must be placed on a stable wooden or metal bracket to provide support and fixation. Many suppliers will provide matching brackets.

4. Buried (for Qvevri)

The traditional solution for Qvevri is to bury it underground and use the surrounding soil to provide ultimate support and constant temperature, but this requires extremely high installation costs and technology.

1.Regarded as a long-term investment

A high-quality clay amphora can have a lifespan of several decades or even a hundred years. Sharing its cost over its entire lifecycle and each batch of production may result in an average annual cost lower than that of oak barrels that require regular replacement.

2. Product differentiation and premium

Wines made from amphora clay have a unique style and are highly recognizable in the market. They usually belong to high-end or flagship product lines and can be priced higher to create higher profit margins.

3. Brand Story and Marketing Value

The profound cultural heritage and labels of “natural” and “handmade” behind the wine amphora are powerful marketing tools that can effectively enhance brand image and consumer appeal.

4. Starting from a small scale

It is recommended to start experimenting with a small (such as 100-200 liters) the amphora to verify its compatibility with one’s own grape variety and winemaking style. After success, gradually expand the scale to reduce initial investment risk.