Do you quite often do wine on the skins?
Some without skins, some with. So we’re able to seal this up, do the fermentation, pull the lid off, plunge, mix the skins as required. During the fermentation then just top it up, seal it up using the straps to hold the lid down and we can easily inspect it to make sure there’s no oxidation happening. Then we can drain it out usually by using a pump from the top and we also use the cap below to drop out any left over wine or skins.
We find them very excellent to work with, since they’re on pallets and can also be moved around easily.
What do you think about this and the comparison between a concrete egg?
When you first came and saw me in 2012 4 years ago I was very hesitant to use concrete because it’s full of chemicals. We’re a certified biodynamic vineyard and it just didn’t gel with me that I was going to put my wine into a vat that was made with that much chemical. Also the concrete one’s have to be waxed and painted if you want to make that clear barrier. It just seems to be going backwards.
I love the natural product of clay and the other part that I love about the shape of the eggs is that you’re getting that movement. We actually see different fermentation dynamics inside. A normal fermentation starts of really fast, and then it takes a long time to finish, but this has a much more even fermentation.
And because it must be moving a bit while there’s no edges, the finish is a lot faster. It’s a much more even fermentation which is what we want as winemakers.