So in Spetember, when we harvested the Malvar grapes from our new vineyard in Villarejo, we filled up the amphora with manually crushed grapes, sealed it, and basically left it alone. We didn’t add any substances at all no SO2 and we just punched down the cap every so often until the skins didn’t float any more. Anyway, that’s 5 months of skin contact.During this time, the skins, pips, lees, etc all sank to the bottom and the top became liquid – a golden transparent liquid.. Every so often we would open up the ‘lid’ a plastic sheet tied down tightly and we would taste the wine to see how it was developing.

via Experiment Update: Pressing Grapes out of our Amphora / Tinaja / Qvevri | Organic Wine Journal.