When I was in Prosser picking up grapes near by, I went to Mercer winery and tasted their Viognier which has a "bright acidity is balanced by a creamy mouthfeel, added by the portion of wine fermented in our clay amphora". They do this to micro ox the wine to bring the creamy mouthfeel. The wine rep must of saw my expression when she stated that they micro ox a white wine. She did state small dose but did not quanitfy. It was one of the best dry Viognier that I have had. She stated that they bought another clay amphora because of the results. Not saying you should do this ...but you might want to visit thier winery. Perhaps they might share more about the process if you like dry Viognier
