Wine ageing is a crucial stage that profoundly shapes the final sensory profile. Among the various vessels used, the concrete vat stands out for its unique characteristics, offering winemakers versatile avenues of expression for their wines.

The objectives of ageing: refining the wine's profile

Ageing a wine aims to refine its structure, harmonise its aromas and flavours, and facilitate its stabilisation before bottling. This phase can last from a few months to several years and represents a direct continuation of the winemaking process. Far beyond simple storage, ageing allows the wine to evolve, soften, and develop greater aromatic complexity. It also contributes to the natural clarification of the wine and the polymerisation of tannins, making red wines silkier and more approachable. The choice of vessel is decisive, as it directly impacts oxygenation and interactions with the wine. Fermentation, for example, requires a steady temperature, ideally between 20°C and 25°C, and an environment conducive to the extraction of colouring matter and aromatics, as explained by Mr Pollaci in 1845, where the wine develops in contact with pomace rich in alcohol and flavours. It is therefore essential that fermentation remains uniform throughout the entire mass to achieve a perfect wine (Revue viticole, 1867).

The specifics of concrete vat ageing: purity and thermal inertia

Concrete vats offer an ageing environment that sets itself apart from wooden barrels or stainless steel tanks. Its porosity, though low, allows for controlled micro-oxygenation, similar to that of an oak cask without imparting any oaky notes. This gentle aeration fosters the evolution of aromas and the ripening of tannins, all while respecting the primary fruit expression. The shape of the vats—whether egg-shaped, pyramidal, or truncated conical—can also influence the dynamics of the lees, encouraging natural stirring that enriches the wine in texture and complexity. Unlike stainless steel tanks which provide a neutral and airtight environment, or oak casks which impart woody notes, concrete vats are often used to preserve fruit purity and the minerality of the terroir. They provide excellent thermal inertia, maintaining a stable and homogenous temperature, which is a major asset for gentle, steady ageing, echoing the historic practices of extended vatting to produce a flawless wine (Revue viticole, 1867). Ovoid shapes are also widely embraced when referring to egg ageing. These properties make concrete a favoured choice for winemakers committed to the authenticity of their red and white wines.

Our cuvées: the expression of concrete at Château Cazebonne

At Château Cazebonne, we use concrete vat ageing for several of our cuvées in order to preserve their freshness and aromatic purity. Our flagship cuvée, Entre amis, for instance, undergoes around two years of ageing in concrete vats. This technical choice allows the wine to develop wonderful complexity and assert its fruity character and minerality, free from oak flavours that might mask the typicity of our Graves terroir. This method respects the integrity of the fruit and allows for an authentic expression of its constituent grape varieties.

Château Cazebonne is committed to preserving and promoting Bordeaux's ancestral grape varieties—a captivating endeavour that we share in our downloadable book "Bordeaux, a history of grape varieties". Feel free to test your wine knowledge and learn more about our region with our oenological quizzes, and discover our wines online, which are the true expression of this unique terroir and our low-intervention winemaking philosophy.