Ceramics

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Collective term for all products (majolica, porcelain, earthenware, stoneware) made from different types of clay by firing. The differences between the various products result from the different mixtures of raw materials (clay, quartz, feldspar, calcite, etc.) and, above all, from the firing temperature. Earthenware is fired at less and stoneware at more than 1,200 °C; therefore, earthenware must be glazed to achieve sufficient density. Vessels made of this material are the oldest used for the production and storage of wine.

Weingefäße aus Keramik - Amphore, Krater (Crater), Oinochoe, Kantharos

1 = Amphora, 2 = crater, 3 = Oinochoe, 4 = Kantharos

Examples are the amphorae already used in antiquity or the well-known Georgian kvevri in the Kakhetian method. Today, ceramic vessels are increasingly being used for fermentation, ageing and storage. The advantages are (as with glass) complete neutrality, i.e. there is no reaction with must or wine. One disadvantage compared to stainless steel or wooden containers is their relatively high fragility (cracks).

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