Why Ceramic? Why Egg-Shaped?
Over the years, people are growing increasingly tired of over-oaked, high-alcohol wines — the so-called Parkerisation of wine. For me, a wine should express the pure, natural character of the grape. Centuries ago, winemakers fermented wine in terracotta pots, often buried underground to regulate temperature. This ancient method inspired my approach.
The Vessels
Australian winemaker Tom Shobbrook, who trained in Chianti before returning to Barossa Valley, pioneered the use of a ceramic egg-shaped vessels called the Magnum 675, made from Cornish clay.
I imported two Magnum 675 vessels to Italy and partnered with Setriolo and Sean O’Callaghan to make my first wines. My research then led me to Clayver, Sirio and Porcellanea, Italian manufacturers producing similar ceramic vessels. Intrigued by their differences, I expanded my collection.
Nowadays, I am the proud owner of the following range of eggs:
- Clayver (400L)
- Sirio (650L)
- Porcellanea (300L & 500L)
- Nomblot (600L & 1600L in cement)
These vessels are spread across five wineries, each contributing to the distinctive character of my wines.
The Winemaker’s Must-Have
Wine vats come in all shapes. — cones, spheres, ellipsoids, tulips and truncated pyramids — but not one has influenced modern winemaking quite like the humble egg.
“No serious winery today would be caught without at least one egg-shaped vessel. But why has it become so popular? And what effect does it have on the wine?” you may ask yourself.
Anything but Oak
In Italy, as elsewhere in the world for quite some time now, winemakers have been steadily moving away from heavy oak influence.
“All of this is a reaction to the dominance of French barriques.”
However, I firmly believe a small proportion of oak influence will enhance depth, tannins and complexity without overpowering the wine. That’s why I also use a carefully curated collection of lightly toasted oak barrels:
- Italy – Mittelberger, Garbellotto
- France – Boutes
- Austria – Stockinger
- Hungary – Kadar
My goal? Smooth, well-integrated tannins with subtle oak complexity.