01
Turn emptying into a five-minute task
The pomace moves toward the hatch under its own weight. Compared with flat-bottomed tanks, emptying takes minimal exertion — approximately five minutes for a 5-tonne fermenter.
Why this tank
Vintage labor is the real bottleneck.
An Enclosed Conical Fermenter is not chosen for its cone. It is chosen when the worst job of vintage — digging pomace out of a flat-bottomed tank, every tonne of it by human effort — has started costing the cellar hours at exactly the moment it can least afford them.
For the team, that means the geometry does the lifting: under gravity the pomace migrates to the hatch, and a 5-tonne fermenter empties in about five minutes instead of a shift. For the cellar, those hours go back into press scheduling, ferment checks, and the decisions that actually shape the wine.
The decision costs nothing elsewhere. The cone does not narrow the tank’s job description — red fermentation, white fermentation, storage and aging all stay on it, from 2.0 kL to 50 kL.
02
Put the vintage hours somewhere better
The hardest physical job of the season shrinks, and the hours flow back into press scheduling, ferment checks, and the decisions that actually shape the wine.
03
Keep the rest of the job description
Gravity-assisted emptying does not cost the tank its range: red fermentation, white fermentation, storage, and aging all stay on the job description.
