01
Make progressive filling practical
With cooling at the conical base, chilling starts where the must actually is. The fermenter works at partial volume instead of waiting for full.
Why this tank
Ferments that start before the picking ends.
An OT Conical Fermenter is not chosen for its cone. It is chosen when harvest refuses to arrive all at once — blocks coming in over days, a fermenter filling progressively — and the first loads of must are sitting at the bottom of a tank whose wall jacket they may not even reach.
For the ferment, that means chilling starts where the must actually is: the cooling jacket sits on the conical base, so lower tonnages ferment properly in a larger tank instead of waiting for volume. For the cellar, filling can follow the way the vineyard picks rather than the way the equipment prefers.
The decision reaches past vintage. With an Everseal™ VC lid the same open-top fermenter becomes a variable-capacity aging and storage tank — so a tank bought for a few weeks of work stays useful through all four seasons.
02
Keep one tank working all four seasons
Add an Everseal™ VC lid after fermentation and the open-top fermenter becomes an aging and storage tank — capacity that works through the year instead of one season.
03
Bring the tank count down
When a fermenter runs at lower tonnage and then holds wine year-round, the cellar needs fewer single-purpose tanks to cover the same program.
