I´ve recently been aware of the work of the famous italian producer Josko Gravner ( http://gravner.it) and he make fermentations using old winemaking techniques by burying terracotta amphoras in the ground. My question is how can he take the wine out from the ground without using gravity or pumping machines? He is so into natural wines that I don´t believe he is using pumping machines because it damages the wine structure.
Thanks for your time.
Thanks for your time.