Wine production with Roman vessels

(Originally published on January 5, 2010)

French cellar using Roman-style vessels

TIME magazine has just published an interesting article about the recent use of the Roman amphora model in the production of high quality wines. Once again the validity of Roman technology is recognized for achieving excellence while ensuring the sustainability of the solution both in terms of energy and the materials used. The recent massification of the use of stainless steel vats has created some problems in the quality of the wines obtained namely in the production of Port Wine, forcing the use of micro-oxygenation and others processes to improve the bouquet, body and other characteristics of wines. In contrast, the porosity of the Roman vessels provide a natural micro-oxygenation without energy consumption. Another important advantage is the oval shape of the vessels that allows the formation of a vortex during fermentation which are attenuated by the angles of the traditional vats; the vortex can rotate for weeks facilitating the natural lifting of the sludge.
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