(Wines&VineS) - Winemakers at several different wineries are reporting they’re impressed with early results from fermenting and storing wine in clay vessels.

In another example of how what’s old in winemaking often becomes new again, imported amphora and clay vessels produced in the United States are finding a place in cellars. Those who have used clay say it imparts unique flavors and aromas to the wine while also giving it a different texture.

Alex MacGregor, the winemaker at Saracina Vineyards in Hopland, Calif., said his work developing fermentors with supplier Mission Clay remains “dynamic.”

Varied glazes and firing

MacGregor said this past harvest he filled ten, 10-gallon clay cylinders with Chardonnay juice, fermented it and left it on the lees. Each clay vessel underwent slightly different treatments to help determine how different firing temperatures and glazes affect the wine.

“What this study with the 2013 wines will tell us about is whether or not some glazing is better than just naked clay,” he said. “I think we’re gravitating for a glaze; you want it to be porous, but you want to control the ullage on it.” By this year’s harvest, MacGregor said he’s hopeful Mission Clay will have some large-scale prototypes for him to use.