Below are some suggestions on how to use amphoras the correct way:

1.Make sure to verify the presence of any possible damage or anomalies in the packaging as soon as the amphora is unloaded by the carrier (amphoras are insured during transport, a prompt report will ensure you a faster replacement – refund).

2.If you transport or move the amphora, please make sure to use the packaging wrap put between the amphora and the pallet: it is useful to attenuate vibrations and possible shocks that could compromise the integrity of the amphora.

3.Place the amphora in its designed permanent location. Leave it empty for 24-48 hours then fill it with water only.

4.48 hours after the water filling, carefully check the amphora's surface. If there are drips or damp problems, please contact us as soon as possible to let us find a prompt solution.

5.During fermentation, we strongly advice to use the amphora without the lid. After that, you may close it: for an airtight seal, compress the gasket to 2-4 mm (0,07-0,15 inches). The pressure over the whole circumference has to be as uniform as possible: if the amphora and the lid have signs, make sure to make them match.

6.If the amphora is provided with threaded sleeves (wine taster or drain hole), please use a generous Teflon tape on them, in order to get an airtight seal.

7.If there were drips in close proximity to the gasket, it would be sufficient to tighten the tie- rods.

8.In order to avoid an air bubble inside the cap, the cask filler on top of the cover must be inserted after the amphora's complete filling.

9.The cask filler is equipped with a special little tank that we suggest to fill with a water and a potassium metabisulfite solution.

10.For an effective cleaning of the amphora we recommend:
• (high) pressure jet cleaners.
• 48 hours rinsing and filling of sanitizing solutions (basic or acid based).
• Our amphoras are thought to be cleaned easily and quickly, in a simpler
way than for the wooden barriques. This ease of cleaning allows to utilize
amphoras previously used for red-wine vinification for a total white wine
vinification and fining.
• We advice against using amphoras at a high temperature when metallic
elements are present.