Linked in today's Terroirist is a Wines&Vines article on Fermentation Vessels, particularly qvevris:
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??

Edited by TomHill (01-31-2017 08:27:36)