Refinement: This is followed by static decantation of the wine and immediately transfer to amphora for maturation. The amphora used is an earthenware vessel that allows the micro-oxygenation of the wine: therefore, it performs the same function as a wooden barrel but without the release of tannins, thus maintaining all the primary fruity and floral aromas typical of glera and indeed enhancing its characteristics. In amphora, the wine is aged for four months and then bottled with indigenous yeasts for the second fermentation in the bottle