Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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tinaja, large, earthenware vessel, probably developed from the Roman amphorae, occasionally still used to ferment and store wine in central and southern spain and southern chile. Tinajas are used by some producers in La mancha, valdepeñas, and montilla-moriles, although modern versions are mostly made from reinforced concrete. They are relatively cheap, but have the disadvantages that they are not very efficient in terms of space, are difficult to clean, especially if the neck is narrow, and offer relatively poor temperature control unless they are buried underground like qvevri. Increased interest in amphorae in winemaking has led to a certain reprise, however.