Wine making containers, formats and properties
From its origins, the subject of the containers used for the used for the elaboration, storage and transfer of wine – such as the leather winepress and earthenware jars – has has raised many practical questions with implications in the different results obtained by producers and winemakers.
For this reason, since ancient times, it has been a reason for dedication, study, application of resources and knowledge. Although there is currently a revaluation of the influence of terroir on the final product, it is impossible to imagine making a wine without thinking about the containers to be used.. Container materials
As mentioned at the beginning, different materials are used.
At present, the following are mostly used stainless steel -which stands out as a timeless material that is unaffected by wear and tear and is easy to clean, resulting in reduced water consumption. cement -which allows for better control of temperatures throughout the winemaking process. and wood – which through its different toastings brings different textures and aromatic complexity to the wine.
Container shapes
The form also has an impact on the process, which is why we find several variants, such as, for example, the format cylindricalwhich is the most versatile as it can be adapted for the vinification of white or red wines; the truncated conewhose The upper diameter is smaller than the diameter of the base and is mainly used in the production of red wines; y the diamondwhich is similar to the previous one: they are two inverted truncated cone-shaped containers joined at their bases and is an innovation of Rutini Wines, designed by our Winemaking Director, Mariano Di Paola..
Suele utilizarse para elaborar vinos concentrados, con estructura y de gran potencial de guarda . A format calledn egg format is also used (both concrete and stainless steel). egg (both concrete and stainless steel) is also used, which allows a larger surface area to be in contact with the debris.
Finally, we highlight the roll fermentor, another creation of Mariano Di Paolawho, together with the then Director of Tonnellerie Vernou, Pascal Conte, considered how fermentation could be carried out inside the barrel without the effect of wood being aggressively present in the wine, but in a subtly balanced way. without the effect of the wood being aggressively present in the wine, but rather in a subtly balanced way..
Se trata de un barril which rotates on a central axis on rollers, which allows a good extraction of color and tannins with the presence of oxygen and wood.The key to the choice in each case is to always have an accurate idea of the wine we want to make and, from there, to select the best resources -in this case the best containers- that will carry the wine. and, from there, select the best resources -in this case the best containers- that will lead to the desired product. Wines that stand out for their balance, conceived to be enjoyed.
