Upright vats


T he truncated cone vat was rediscovered thanks to the tradition of the Gamba family. For many centuries, oak was considered a good material for containing liquids; both for the fermentation of must and after for the aging of pressed wine. Research conducted in the 1970's revealed that even as a large vessel, the vat could impart variable aromas and an oak character during the fermentation process. In particular, the research recognized that oak staves act like ideal and diffuse micro-oxygenators making it possible to:

• Eliminate unpleasant reductive aromas caused by stress due to a lack of oxygen in the yeasts. An oak vat has proven to create ideal conditions for enhancing cellular reproduction and yeast activity.
• Allow the oxygen and oak tannins to immediately enter the complex chemical process, thus leading to the proper combination of tannin anthocyanins and as a consequence, greater color retention.
• The oxygen uptake on young wines and musts is beneficial for better color through anthocyanin stabilization and rounder wines through polymerization of tannins resulting in softer longer chain tannins and age worthy wines.
• Decrease the reduction of to tannin anthocyanin content with respect to fermentation that occurs in other non-oak containers.

Equipped with a steel lid (available with diameter of 600/800/1000 mm) the vat can be used for open-air fermentation, as well as both manual or mechanical punch down depending upon available cellar equipment. Once fermentation is complete, the steel lid is fitted back into position and the vat is converted into a normal wine aging vessel.


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