Winemaking with Concrete Eggs? What's All That About...

The Rise of Concrete Eggs in Winemaking
A Modern Twist on Tradition

Concrete eggs are becoming a popular choice in the world of winemaking, offering a balance of tradition and innovation. While winemakers have used concrete vats for centuries, the introduction of egg-shaped vessels has created new possibilities. Their smooth, rounded design encourages a natural, gentle circulation of wine during fermentation, which helps achieve a more even process, resulting in well-balanced and texturally complex wines.

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One of the key benefits of concrete eggs is their ability to allow micro-oxygenation. The porous nature of concrete permits small amounts of oxygen to interact with the wine, softening tannins and enhancing texture without overpowering the wine with the flavours often imparted by oak barrels. For winemakers who want to showcase the pure expression of the grapes, concrete eggs provide a perfect solution. They allow the fruit and terroir to shine without the interface of wood or other additives.

Concrete eggs are also an eco-friendly option. While oak barrels need frequent replacing, concrete eggs are incredibly durable, lasting decades, making them a sustainable choice for wineries focused on minimising waste.

Winemakers using concrete eggs often note that their wines develop greater depth, showing off vibrant flavours and smooth textures. Whether for red or white wines, these vessels encourage clean, expressive wines that speak to the vineyard's unique characteristics.

Ready to elevate your wine experience? Discover the unique character of wines aged in concrete eggs today!

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