Popping up in wineries these days are the intriguingly shaped egg vats by Nomblot. The first ever egg vat was commissioned in 2001 by Michel Chapoutier—and the design pays homage to ancient Roman amphorae

According to Nomblot the vats are made from washed Loire sand, gravel, non-chlorinated spring water and cement (without using chemical additives).

South African winemakers are also starting to take a crack at the breakfast-shaped fermenters. Among them, Glen Carlou (pictured) who is importing them from France.

It’s said that these specialised concrete tanks offer excellent thermal inertia as well as controlled micro-oxidation.  Another plus is that they’re flavour neutral.

Supporters of the vats say that they offer a combination of some of the best qualities of stainless steel and wooden tanks. It’s also said that the wines fermented in concrete display more weight, fruit intensity and minerality than the same wines aged in stainless steel or plastic.

The tank's most surprising benefit may well lie in its shape. All fluids rise when temperatures increases, and do so in a vortex, however in a barrel or another container, the vortex is slowed by the angles. Within the angle-free egg the vortex turns naturally for weeks, which raises the lees and nourishes the wine.

What do you think?