Linked in today's Terroirist is a Wines&Vines article on Fermentation Vessels, particularly qvevris:
W&V:QvevriFermentations In it, TexasTech professor BrentTrela suggests that making qvervi from the vnyd estate soil for your fermentations will offer a
more complete expression of terroir in the wine. Surely this guy can't be serious??
Tom