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Winemaking: Fermented in Concrete
Concrete allows for micro-oxygenation, whereby the aging is similar to a barrel but without imparting oak aromas or flavors. Old large wineries and cooperatives started using large concrete deposits for the fermentation of large quantities of wine. Modern concrete fermentation practices are usually achieved with the use of small-size egg-shaped concrete vats that help maintaining the fine lees in suspension for longer times.