Why is the use of amphorae making a comeback in many vineyards, not just in Europe? This was discussed at Amphora Revolution, an event born from the joint venture between Merano Wine Festival and Veronafiere, which just concluded in Verona (June 7-8). Let's start with the advantages. Clay can be thought of as a middle ground between steel and oak. 

Stainless steel allows for an oxygen-free environment and does not impart any flavor to the wine, though it can sometimes cause reduction phenomena. Oak barrels, on the other hand, allow oxygen to reach the wine, and the tannins from the wood can also influence the wine's aromas and flavors. Like oak, clay is porous, allowing slight oxygenation that gives the wine a deep and rich texture, but like steel, it is a neutral material that does not impart any additional flavor.