12 FAQ (Frequently Asked Questions)

To learn more about Clayver, our ceramic container for wine containment and aging 

WHAT IS CLAYVER?

A DEFINITION

Clayver is a ceramic container with 250, 350 and 400 liter capacity. The weight of the three models is respectively 100, 125 and 150 kilo. The shape can be spherical or oblong to limit the weight and favor the convective motions that appear naturally in the fermentation and aging phase on the fine lees. The spherical shape allows also an easier handling of the container in its movements and makes cleaning easier.

WHAT DIFFERENCES ARE THERE WITH TERRACOTTA?

ONLY ONE KIND OF EARTH

Terracotta, unlike Clayver, is made of only one kind of earth, usually extracted in the area of transformation without any selection and baked at temperatures below or just above 1000°C.

From a functional point of view, compared to Clayver terracotta presents usually a higher level of porosity, often excessive, and requires sometimes waterproofing in order to contain liquids.

WHAT DIFFERENCES ARE THERE WITH WOOD?

ABSENCE OF SUBSTANCES GIVEN TO WINE

The main difference between Clayver and wood consists in the absence of substances yielded to wine. Clayver’s porosity is equivalent to that of wood but the exchange of gas is generally lower, because of wood’s different organic matrix.

HOW DO YOU CLOSE CLAYVER?

GLASS LID

The closing of Clayver is ensured by a glass lid. You must first of all make sure that the surface of the mouth’s level is perfectly clean and then by using a flat plastic or wooden spatula spread on the surface a uniform veil of soft enological grease (a sample is provided with the lid). You should then place the lid making sure the glazed glass surface adheres to the surface of Clayver’s mouth, waiting a few minutes to allow the grease to settle. It is best to rotate first clock-wise and then anti clock-wise the glass lid in order to spread homogeneously the grease.
The operation can be considered complete when rotation results difficult and when by looking through the glass the lubricated surface appears homogeneous. The wine should normally skim the lower surface of the glass lid. At this point with the positioning of the gurgling cork the wine is safe. If you wish to use a filling tap we recommend using the CL104 accessory (tightening clamps).

For what concerns the opening we recommend to slowly shift sideways the lid and bring it to a stop until the inner edge of the neck of the Clayver in order to use a wooden tool and by prying on the outside underneath the surface of the lid resulting from the shift.

WHAT IS CLAYVER MADE OF?

MATERIALS

Clayver is a container made of gres obtained starting from a mix of raw material selected with the precise aim of making it suitable for containment and aging of wine. A small residual porosity allows a light exchange of gas with the external environment. This type of material guarantees an excellent chemical inertia and the absence of transfer of metallic ions to wine. Despite gres being particularly hard and resistant it is still a material that is sensitive to impact. A certain care is necessary therefore in its handling.

WHAT ARE THE DIFFERENCES WITH CONCRETE?

RESISTANCE TOWARDS ACIDS

Clayver can be compared to concrete from the point of view of its impermeability and thermic insulation. However Clayver is subject to high temperature (1200°) treatment that makes it far more stable compared to concrete. Clayver acquires therefore an extremely high chemical resistance towards heavy acids and bases, that concrete doesn’t have.

HOW DO YOU MOVE CLAYVER?

ATTENTION AND CARE

Clayver is made with ceramic and therefore can break if it is subject to quite violent impact against hard corners or if it falls from even modest heights. For this reason the movement of Clayver must be carried out always by rolling it over surfaces that aren’t hard or protected ones, for example with cardboard, or by hoisting it and inserting in its mouth a wooden board longer that its diameter and lifting it from the center with a rope. (see picture).

Clayver usually comes with two types of support: either wooden (code CL203) or made of steel with polyethylene wedges (code CL201).
Both are suitable for moving Clayver with a normal pallet truck. We recommend a certain care once you have lifted the full container, in the lowering to the ground which must be as gentle as possible. Only the 250 liter Clayver can be rotated on itself (when empty) and turned upside down and only on the steel support, in order to clean it for example with a barrel washer or for resting when empty.

WHAT FOOD GUARANTEE IS THERE?

A GUARANTEED CERTIFICATION

Ceramics have a regulation for its use in use with food and must comply with precise limits with reference to the emission of cadmium and lead in acid environment. Clayver does not contain these substances. Clayver has passed all the acid solution emission tests with pH below 2.5 even concerning all the other elements in its natural composition. Clayver always issues on request certification according to Regulation 1935/2004/CE, 2005/31/CE Directive and Ministerial Decree 04/04/1985

IS CLAYVER “NATURAL”?

NATURAL ORIGIN MATERIAL

The natural term is often misused and overused. Clayver is a man-made product, but all the raw material used for making it (soils) is completely of natural origin, selected depending on purity and enological suitability, mixed only with water, moulded into a sphere shape and oven-baked. Nothing else.

WHAT DIFFERENCES ARE THERE WITH STEEL?

INSULATION | POROSITY

There are three differences with a steel container::

* Clayver’s higher level of thermal insulation due to its weight and the width of the inside, that is over 2 cm;
* no electric conductivity and therefore fewer problems of wine reduction;
* small residual porosity that allows an exchange of gas with the outside, although modest.

HOW CAN YOU CLEAN CLAYVER?

WHICH SOLUTIONS SHOULD YOU ADOPT

You can easily use acid or basic solutions in “reasonable” conditions. For example, in case of acids it is best to avoid hydrofluoric acid, in case of bases, even strong ones, like caustic soda, it is better not to go above 100 °C. You can even use steam, paying attention to let the container cool down afterwards naturally, without forcing things. You can also use a high pressure water jet cleaner and enzymatic solutions. The recommended way is to fill it with the chosen solution allowing everything that is soluble to dissolve. In the handling that is necessary in these operations you should refer to the previous point.

HOW MUCH IS CLAYVER?

THE CAPACITY OF A BARRIQUE

Clayver currently has the capacity of a barrique, a container that we have considered as a reference. Its ex-warehouse price is that of a fine barrique, with the difference that, treated adequately, Clayver will last forever and will never yield any substance to wine, nor will it alter its organoleptic characteristics.