Concrete Fermentation

🔍 Quick Summary

Concrete fermentation brings clarity and texture to wine preserving pure fruit character while adding a quiet, mineral depth.

🛠️ What It Is

Concrete fermentation is the use of concrete vessels—usually egg-shaped or square tanks as the site of alcoholic fermentation. Unlike stainless steel, concrete is slightly porous, allowing micro-oxygenation (tiny amounts of air exchange) that subtly enhances texture and structure without adding flavors like oak does.

These vessels retain temperature well and offer a neutral environment, letting the grape’s voice shine clearly. Fermentation in concrete typically happens right after harvest, before any aging occurs.

Shapes matter too: concrete eggs create natural convection currents, keeping the lees suspended and encouraging mouthfeel development.

👅 Flavor & Style

Color

  • Preserves bright, vibrant hues

  • Maintains clarity and stability

Aromas & Flavors

  • Preserved Fruit: Clear, expressive aromatics — think stone fruit, citrus, or red berries

  • Minerality: Subtle earthy or stony tones

  • No Added Flavors: Unlike oak, concrete imparts no toast or spice

Structure

  • Texture: Creamy, rounded mouthfeel from gentle oxygen exposure and lees contact

  • Acidity: Fresh and intact

  • Body: Balanced — more weight than stainless, less than oak

Common examples:

  • Grenache (Garnacha) in both Spain and California — preserves brightness and enhances texture

  • Chenin Blanc from the Loire or South Africa — clean, mineral-driven expression

  • Tempranillo in modern Rioja, where concrete is regaining popularity for freshness

🎯 Why Winemakers Use It

Concrete offers a middle ground between the neutrality of stainless steel and the richness of oak.

  • Flavor effects – Enhances fruit purity; adds a mineral dimension without masking varietal character

  • Structural impacts – Builds texture through micro-oxygenation and lees movement

  • Technique variation –

    • Egg vs. Square Tanks: Eggs encourage circulation and texture; square tanks are easier to manage

    • Lined vs. Unlined: Some are coated with epoxy to control porosity; others are raw for natural interaction

Tradeoffs:

  • Heavy and expensive to install and move

  • Harder to clean than steel

  • Adds no flavor, so may not suit wines that benefit from oak’s signature

For winemakers seeking texture and clarity, concrete is a quietly powerful choice—letting the grape speak in full color and clean lines.

🔗 Related Topics to Explore

  • 🧂 Sur Lie Aging – Often paired with concrete to build mouthfeel

  • 🧪 Stainless Steel Fermentation – The clean alternative

  • 🍇 Chenin Blanc – A grape that shines in concrete

  • 🪨 Minerality in Wine – Often enhanced through neutral vessels

  • 🧵 Lees Stirring – Adds volume in concrete eggs

🤓 Deep Dive Topics

  • Fermentation – Wikipedia

  • Concrete Egg Fermenters – Wikipedia

  • Aging of Wine – Wikipedia

  • Wine Chemistry – Wikipedia

  • Winemaking – Wikipedia