Clay vessels, being porous, would alter the flavour and would harbour yeasties and other microorganisms.

There’s a winery in Sonoma called the “Jacuzzi Family Vineyards” (yes, that Jacuzzi) that does fermenting in amphora jars for their Clarum. It is just about my favorite wine. Very light and minerally, perfect for a hot day. At $50/btl, its not cheap. But I like to set aside a bottle or two for special events.

If ancient wine is anything like that, they’ve got nothing to complain about.