Fermenting wine in an egg shaped vessel is nothing new. It goes back thousands of years but in recent years, we’ve seen a resurgence of these rather wonderful fermenters that often look like they’ve landed from outer space.
So what’s the deal with egg shaped fermenters?
The biggest advantage (no surprise here), is the shape. The oval shaped interior ensures the creation of a ‘vortex’ during fermentation.
So what’s so great about having a vortex during fermentation? Well, during fermentation, the active yeast rises to the top of the egg and cooler wine sinks to the bottom creating a continuous convection current.
Ok so why’s that good? Because it means that the yeasty deposit (the lees) is in constant contact with the wine during the fermentation process.
When wine is fermented in barrels or stainless steel tanks, growers have to physically mix up the lees with the wine.
Why is lees contact important? Well, it depends upon the style of wine the grower is trying to make but essentially lees contact adds weight and texture to a wine. It gives a richer ‘mouthfeel’ and adds another layer of flavour and aroma.
Egg shaped fermenters are made out of a variety of materials – concrete, ceramic and terracotta. They all breathe.
So what’s the advantage of something that breathes? Well, it allows the wine to benefit from the tiny amounts of oxygen that will permeate through the egg. Like using a barrel but without adding any oaky flavour.
Oxygen is the winery’s best friend and deadliest enemy. Small amounts allow the wine to develop, soften and gain complexity. Too much and that’s the end!
So there you are, the egg shaped fermenter ladies and gentlemen. It’s a thing of beauty.
The fermenter in the picture is one of 2 that Fred Plou uses at Château de Montdomaine to ferment his Sauvignon Blanc.
