TERRACOTTA WINE JARS
TRADITION WITH INNOVATION
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HOW IT WORKS
Terracotta jars ,naturally they have a microxigination 4 times more than regular wine barrels , with the partial vitrification process we can achieve the same microxigination of the wood or more , the customer can decide (remember to fill the jar with wine !)The mixer rotate inside the Jars with 8 staves (more or less ) exposing all the wine contained in the jar to the wood
When we turn the mixer ,also the chain attached to one of the staves will move the
Bottom the sediment usually made up of dead yeast and bits of grape seeds and solids. Winemakers sometimes like to keep some of these solids in contact with the wine as a way to extract flavor, aroma and texture.
INVENTOR
OUR JARS
The Jar that Massimo brogi has created, committed to professional vinification, has the classical lines of the Tuscan “Orcio”, with an oval form and a narrow base that ensures a stable support. Wine held in oval shapes undergoes natural motions that greatly enhance the aging processes.
OUR PATENTED WINE JARS
The Brogi Terracotta wine jar is the most innovative change the wine industry has seen in decades. Our patented technology ,reproduce the aging process like in a wine barrel ,but speeding up the process and reducing considerably the cost and waste . Oxygenating the wine with the terracotta allows winemakers the effect of oak in wine without the cost and waste of traditional wine barrels.
Our rack hold up to 8 oak staves measuring 2cm x 2cm x 75 cm. equaling 0,48 mq oak surface area.
The mixer holds oak staves that are perfectly spaced apart in the liquid. This mixer distributes the oak flavoring qualities throughout the wine. The handle rotate the oak staves inside the wine jar The Modern Cooperage barrel access door can be removed . The handle rotates the interior staves to stir the lees. All oak staves can be removed or changed in minutes . In addition a tool for the Bâtonnage can be added . To remind you, “lees” are the sediment of winemaking, usually made up of dead yeast and bits of grape seeds and solids. Winemakers sometimes like to keep some of these solids in contact with the wine as a way to extract flavor, aroma and texture.Terracotta: the oldest place to store wine
CONTACT US
Ink srl
via livornese 395
50055 Lastra a Signa
Firenze Italy