Concrete tank
Concrete tank refers to a fermentation or storage vessel made of concrete and used in winemaking. Concrete tanks were widely employed throughout the 20th century before being partially displaced by stainless steel, and have experienced a renewed interest in recent decades due to their neutral sensory impact and distinctive physical properties.[1]
Material and construction
[[Concrete tanks]] are typically constructed from reinforced concrete and may be cast in place or prefabricated. Modern versions are often internally coated with epoxy or other inert linings to prevent direct contact between wine and raw concrete, although some producers deliberately use unlined tanks to encourage limited oxygen exchange.
Tank shapes vary widely, including rectangular vats, cylindrical tanks and egg-shaped vessels. The latter have become particularly associated with contemporary concrete usage, though the material itself is not inherently linked to any specific geometry.
Fermentation and oxygen transfer
One of the defining characteristics of concrete tanks is their capacity for slow, passive oxygen transfer. Unlike stainless steel, which is effectively impermeable, concrete allows minute amounts of oxygen to pass through the vessel walls, influencing fermentation dynamics and wine evolution without imparting flavour compounds.[2]
This gentle oxygen exposure can contribute to yeast health during fermentation and to textural development during ageing, in a manner sometimes compared to large-format oak vessels but without aromatic contribution from wood.
Thermal properties
Concrete has high thermal mass, which helps moderate temperature fluctuations during fermentation. This natural buffering effect can reduce the need for active temperature control and promote steady fermentation kinetics, particularly in warmer cellars or regions with variable ambient conditions.[3]
Historically, this property was a key reason for the widespread adoption of concrete tanks before the development of jacketed stainless steel vessels.
Sensory impact
Concrete is generally considered a neutral vessel material. It does not contribute flavour or aroma to the wine, allowing varietal character, site expression and fermentation-derived aromas to dominate. Wines fermented or aged in concrete are often described as having a rounded texture and integrated mouthfeel, effects typically attributed to oxygen exchange and lees interaction rather than to the material itself.[4]
Any mineral or “stone” character perceived in wines from concrete tanks is understood as textural or associative rather than the result of chemical transfer from the vessel.
Comparison with other vessels
Compared with stainless steel tanks, concrete offers less precise temperature control and requires greater attention to hygiene and maintenance, particularly in unlined tanks. However, it avoids the reductive tendencies sometimes associated with fully sealed steel environments.
In contrast to oak barrels, concrete does not impart tannins, lactones or toast-derived aromas, making it suitable for producers seeking structural development without flavour modification.
Contemporary use
The renewed interest in concrete tanks reflects broader trends toward minimal intervention, textural emphasis and re-evaluation of traditional cellar practices. Concrete is now used across a wide range of wine styles, including white, red and skin-contact wines, and is valued both for its technical attributes and its symbolic association with craftsmanship and continuity.[5]
See also
References
- ↑ Jancis Robinson, Oxford Companion to Wine, Oxford University Press, 17 Sept. 2015. ISBN 9780198705383.
- ↑ Ribéreau-Gayon et al., Handbook of Enology, Volume 2, Wiley, 2006, ISBN 9780470010396.
- ↑ PhD Jackson, Ronald S., Wine Science: Principles and Applications, Academic Press Inc, 14 April 2020. ISBN 9780128161180.
- ↑ Peynaud, Knowing and Making Wine, Wiley, 1984, ISBN 9780471881491.
- ↑ Anderson & Pinilla, Wine Globalization, Cambridge University Press, 2018, ISBN 9781108445687.