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A few years ago, few would have thought of wine when saying the word concrete. Construction, mixing or, currently, even goalkeeping equipment...
Now concrete vessels (concrete eggs - the name probably won't surprise you if you look at the opening photo) are a popular option for wine training.
Concrete is a kind of compromise between stainless steel and wooden barrels when aging wine. Unlike stainless steel, it undergoes micro-oxidation, which allows the wine to age similarly to a wooden barrel. However, concrete does not let the oak aroma into the wine, which is not to everyone's taste. Thanks to the thickness of the concrete vessel, which insulates very well and keeps the temperature stable, artificial cooling is not necessary as in the case of stainless steel tanks. Concrete also releases minerals into the wine, which not only affects the flavour of the wine, but the silicon released, for example, helps to naturally stabilise the wine. Concrete is thus a natural and very ecological technology in winemaking.
You can do a comparative tasting of different Rieslings made from concrete (Walrus and Riesling) or compare our signature variety - Walrus Riesling - produced by different technologies (stainless steel, wood, concrete). So many parallels and differences. And so much pleasure. Here's to concrete!
