With its great durability and low cost, concrete is an excellent material to produce wine, and it has been used for hundreds of years. Still to this day, the best winemakers in the world choose to use it. Concrete has a very high Thermal Inertia, that protects wine, in this case, from suffering big changes in its internal temperature, regardless of the weather conditions outside the vessel.

Rupestre has developed H50, a high performing concrete with high resistance to acid contents in wine, and yet, a perfect and adequate capillary microporosity, that allows the wine to breath during its fermentation, maceration and maturation. The result of this is a wine with a more complex aromatic profile, better structure and mouth feel, softer tannins and a longer aging capacity.

Concrete is an inert material, which means that it is a motionless substance that is neither chemically or biologically reactive, and so it would not alter aromas, flavors or colors in wine. This allows winemakers to make a more representative wine of its terroir, without overshadowing the characteristics of the vineyard, soil, weather conditions, geography and personal decisions that have been made in the process of making each wine.

The measurements and proportions of Rupestre Oval Vessels were carefully designed in 3D models, in order to meet the natural proportions of a real egg, but also, aesthetically pleasant and visually elegant. With the purpose of providing every winery, brewery or distillery, not only with a tank that guarantees exceptional characteristics to its beverage, but also elevates its ornamental and touristic value as a show stopping piece.

Every tank can be custom made to meet each individual branding needs. Businesses can choose between different finishing colors and imprinted logos.

Each of our models has been carefully designed to meet specific needs of the producers regarding shape, form and capacity, without prejudicing the aesthetics of them.

What makes Rupestre stand apart from our competitors is that we are able to execute the vessels in one single concrete pour, making a final product in one solid piece without joints. For this purpose we designed and patented, by the IMPI, a mold that is 100% reusable. This was an innovative creation of the owner and CEO of Rupestre. Every model consists of 2 molds, an exterior and an interior one, that can be assembled and disassembled after each concrete pour.

The fabrication process begins early in the morning, building each part of the mold separately. It is followed by a vegetable based paint coat on each of them to facilitate the unmolding process. A 50 meter long PERT tube, similar to the ones used in heated floors, is placed spirally within 12 centimeters (with exception of the 500 Lt. vessel), around the interior mold. This serves for temperature control purposes of the contents inside the egg.

If the client chooses it, we imprint their custom logo on the exterior mold (placement to be determined by each customer). We proceed assembling the interior mold inside the exterior mold, inlaying door frames and other stainless steel accessories.

In a concrete mixer right next to the final assembled mold, we mix our own H50 self-compacting concrete, which is immediately poured into the mold, using specific hoppers that basically serve as a funnel for the mix.

During this process, we use an immersion vibrator to ensure that the mold is filled equally and uniformly, without forming any air bubbles.

24 hours later, we proceed with the unmolding process. We take the external and internal mold, leaving the raw egg-shaped vessel uncovered, and follow up with the finishing touches. We call this the “make up” stage.

We cover all existing pores with cementitious mortar and carefully hand file any existing undesirable burrs. To ensure a proper curation and hardening of the vessel, we keep the egg moisturized for 10 consecutive days. By doing so we prevent any possible cracks, and we also extend its shelf life.

Lastly, to make sure there are no leeks and everything has been properly done, we fill the egg with water and make a thorough final “eye exam”.

Previously to shipping the product, if requested, we custom paint the vessel with specific paints that would not sacrifice the porosity of the concrete. We wrap and tight the tank to a pallet and place it in each truck to leave for the final destination.

The egg-shaped vessels resemble the ancient Georgian amphoras, named Kvevris, where wine has been made for over 10.000 years. Not having any edges whatsoever, allows for a circular movement of its liquid contents inside of them, to happen. This maintains the thinner sediments in suspension and in constant contact with the must. As a result, you get a wine with higher intensity of aromas, flavor profile and color, that evolves at a constant and even temperature within the tank, without having to use electric energy to recirculate its content.

Having a conic shape on top makes a slender and narrower cap during fermentation and maceration. Most of the cap is submerged inside the must, so it does not need any type of stirring or battonage during this phase. Eggs exist in nature to provide, protect and give life to whatever its content is. It is because of this fact that biodynamic winemakers believe that egg-shaped vessels attract the energy of the stars, influencing the character of their wines and giving them unique organoleptic characteristics.