The first egg vat was commissioned in 2001 by Michel Chapoutier, following discussions and design between Chapoutier and French vat manufacturer Marc Nomblot, whose company has been making concrete wine vats since 1922. The shapely historic connection to Roman amphorae was not coincidental in the design.
This book looks at categories of winemaking and breaks them up into a question and answer format to deal with problems in the winery.
Good bacteria exist in wine as well as in probiotic formulations. Their greatest vinous contribution is the malolactic fermentation (MLF or ‘the malo’).
Bits of viticulture and winemaking stuff explained.