Fermentation Vessels

The vessel in which wine ferments and ages has a significant influence on its flavour, structure, and development.

Stainless Steel Tank

Temperature-controlled, inert, easy to clean. Preserves fresh fruit character. Standard for aromatic whites.

Oak Barrel

Permits micro-oxygenation, contributes oak flavour and tannin. Smaller barrels (225L) have faster flavour extraction than larger barrels (500L+).

Concrete Egg

Inert, promotes natural convection currents, allowing regular lees contact without stirring.

Clay Amphora / Qvevri

Traditional Georgian and Mediterranean vessel. Buried in earth for temperature stability. Used for skin-contact wines.