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.

Consigli

Contact Us

Via della Croseta 39,
38062 Arco (TN)

Phone: +39 0464 918983

Fax: +39 0464 911931

Email: info@tava.it

TAVA

The TAVA company has been manufacturing ceramic products for three generations. Over the last few years, using the advice of winemakers and winemakers, he has created a range of amphorae for winemaking and refining.

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