New Ovum and other eggs being trialled at Cullen's Margaret River winery

摘要

WINEMAKERS ARE IN a constant quest for perfection. No longer satisfied with defining the origins and seasoning of oak, some enthusiasts are exploring Ilm effects of the shape and volume ol" I he barrel on wine flavours. A decade ago, French company Nomblot developed a concrete egg-shaped fermentation vessel to provide better uniformity of the liquid's composition and help it maintain a more constant temperature. Now, Taransaud Cooperage has introduced oak eggs into the market, called the Ovum.