White Wine Aged In Concrete

There are exceptions to this however most white wines are meant to be consumed within three years or so.

White wine aged in concrete. It is a 100 natural white wine aged in a concrete egg. The aromas and flavors of a wine stored in a barrica will show the impact of oak and toast. Champagne is a notable exception to this rule. It is made with a native variety grenache gris.

Many white wines are aged in stainless steel and there are even other types of barrels you probably have never heard of. But with a sense of rediscovery california winemakers along with a slew of producers. Much of the highest praise for concrete comes from producers of white wines. Wines aged in concrete typically display a freshness and purity without competition from oak flavors and aromas says brent mckoy assistant winemaker at gary farrell winery located in healdsburg california.

The ancient practice of fermenting and aging wine in concrete never left it just fell out of serious fashion. A unique tasting of nine wines from domaine gayda in languedoc in the. The concrete cube gives us a slow cool fermentation that is aided by the absorption of heat from the 4 inch thick walls notes chris dowsett who uses concrete for white wines at buty winery in walla walla. The trend has taken hold in both the old and new worlds where many winemakers feel.

We like to use concrete to create density and complexity that is distinctive from our barrel aged wines. Thus wines created in concrete tanks tend to be bright and fruit forward with excellent texture and minerality. This wine speaks of territory of the alt empordà and specifically of the natural park of cap de creus. Dry fresh aromatically subtle.

A unique production of 2 400 bottles making the wine that we think best suits our gastronomic offer. The short answer is yes most wines are aged in barrels. White wines are not usually bottle aged very long. Today concrete tanks are best for reds and stainless for white wines fermentation.

The difference between a wine aged in new oak versus one stored in concrete is enormous he said. These new linings improved tank maintenance and wine quality but the thickness of the concrete made it difficult to keep a consistent low temperature for white wine fermentation. Ideally wine should be stored at 55 degrees fahrenheit. Fifty to sixty years ago stainless steel vessels took over the world of winemaking.

However some may not be the traditional oak ones you picture in your head.