One of the characteristics of certain amphorae is their permeability

On the one hand, this is what we are looking for, very slowly oxygenating the wine; on the other hand, it comes at a cost. We had to top up around 7% in volume on these amphorae over 2 months of ageing. We have to top up about twice a week. Now, it must be said that it already tastes very good, much better than in barrels at the same stage. We will take stock in a few months to see which amphorae suit our wines best, while losing as little volume as possible. Besides, these amphorae are new, so the loss is likely to be lower from the second year onwards.