Ceramics have played a vital role in winemaking for thousands of years. Long before stainless steel tanks and glass bottles became industry standards, ancient winemakers relied on fired clay vessels for their thermal insulation, durability, and natural interaction with wine.
From Ancient Amphorae to the Table
One of the earliest recorded uses of ceramics in winemaking was the production of amphorae—large earthenware jars used across ancient Greece and Rome for fermenting, aging, and transporting wine. These clay vessels were prized for keeping wine cool during long sea voyages across the Mediterranean.
By the Middle Ages, ceramic and earthenware containers like demijohns were routinely used throughout France and Italy to carry wine directly from regional vineyards to village markets. In the 18th and 19th centuries, high-fired stoneware was even incorporated into heavy grape presses to extract juice without altering its natural character.
The Artisanal Revival
While 20th-century winemaking shifted toward industrial materials like stainless steel and plastic, raw ceramics have made a major comeback among modern, low-intervention producers. Today, boutique winemakers are returning to unglazed clay amphorae and concrete eggs to bring depth, clarity, and texture to their vintages.
The micro-textured surface of raw stoneware allows for gentle micro-oxygenation—a process that softens sharp, young tannins and releases subtle aromatics without imparting oak or artificial flavors.
Continuing the Tradition
At Cato & Co, our wineware brings this ancient winemaking wisdom directly to your dining table. Our handcrafted cups, decanters, and carafes are designed to elevate your everyday pour, using natural stoneware to smooth out harsh tannin notes, release hidden fruit aromas, and hold a cool temperature throughout long table lunches.
By bridging ancient craft with modern design, we believe the best way to enjoy a unique drop of wine is with a vessel made to last. Cheers to bringing raw earth back to the table!