{"id":12691,"date":"2015-09-11T08:42:47","date_gmt":"2015-09-11T08:42:47","guid":{"rendered":"http:\/\/www.wineanorak.com:\/wineblog\/?p=12691"},"modified":"2015-09-11T10:53:23","modified_gmt":"2015-09-11T10:53:23","slug":"clayver-a-new-ceramic-vessel-for-elevage","status":"publish","type":"post","link":"https:\/\/www.wineanorak.com:\/wineblog\/uncategorized\/clayver-a-new-ceramic-vessel-for-elevage","title":{"rendered":"Clayver: a new ceramic vessel for elevage"},"content":{"rendered":"
\"Picture
Picture courtesy Jarkko Peranen<\/figcaption><\/figure>\n

I have just written up the wines of Candialle<\/a>, a Chianti producer run by ex-pat Finnish winegrower Jarkko\u00a0Per\u00e4nen. He has been experimenting with a new vessel for fermenting and ageing wine, called Clayver<\/a>.<\/p>\n

First we had oak barrels, then concrete eggs, then back to terracotta, and now? Ceramic balls.<\/p>\n

Jarkko has 10% of the world’s production of these balls. They are \u00a0made by a Genoa-based engineer, who is a wine freak. The balls are fired at almost twice the temperature of terracotta, and they are completely neutral (small amphorae release some taste to the wine). They are sealed with a heavy glass lid.<\/p>\n

Clayver’s allow one-tenth the oxygen transmission that barrels do, and the great thing is that they are priced at just 700 Euros each, although the stands used to support them cost a further 250 Euros. This is (with the stand) just a little more than a good quality barrel, and presumably they last for every – or until you knock them with a fork lift.<\/p>\n

As well as the 250 litre balls, you can get slightly larger sizes, which are more of an oval shape. I think they are really interesting, and the shape could be good for fermentation dynamics. So, when we visit wineries, instead of inspecting barrel cellars, we’ll soon be seeing ball halls!<\/p>\n","protected":false},"excerpt":{"rendered":"

I have just written up the wines of Candialle, a Chianti producer run by ex-pat Finnish winegrower Jarkko\u00a0Per\u00e4nen. He has been experimenting with a new vessel for fermenting and ageing…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-12691","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.wineanorak.com:\/wineblog\/wp-json\/wp\/v2\/posts\/12691","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.wineanorak.com:\/wineblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.wineanorak.com:\/wineblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.wineanorak.com:\/wineblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.wineanorak.com:\/wineblog\/wp-json\/wp\/v2\/comments?post=12691"}],"version-history":[{"count":2,"href":"https:\/\/www.wineanorak.com:\/wineblog\/wp-json\/wp\/v2\/posts\/12691\/revisions"}],"predecessor-version":[{"id":12695,"href":"https:\/\/www.wineanorak.com:\/wineblog\/wp-json\/wp\/v2\/posts\/12691\/revisions\/12695"}],"wp:attachment":[{"href":"https:\/\/www.wineanorak.com:\/wineblog\/wp-json\/wp\/v2\/media?parent=12691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.wineanorak.com:\/wineblog\/wp-json\/wp\/v2\/categories?post=12691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.wineanorak.com:\/wineblog\/wp-json\/wp\/v2\/tags?post=12691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}