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What makes us different?

The double layer of Sonoma by SAS concrete tanks

Thermal inertia

Due to its properties, concrete is not very sensitive to sudden temperature fluctuations. This translates into greater stability during the fermentation and ageing processes, which also leads to considerable energy savings.

 

Micro oxygenation

Thanks to its porosity, it is usually said that the concrete "breathes". This gives the wine better organoleptic characteristics. In ageing, concrete allows you to micro-oxygenate the wines without the aromatic impact of wood.

Micro-oxygenation enhances the sensation in the mouth, getting more unctuous, more complex wines. In addition, it stabilises and increases colour intensity, and it has been proven that it helps balance the fermentation of varieties with a tendency to reduction.

 

Moreover, the natural qualities of concrete favour the clarification and stabilisation of the wine.

Robust and durable

The natural qualities of concrete ensure a long life for the tank. The 8 models of Sonoma by SAS can last a minimum of 20 years due to their double-layer structure and 100 mm thickness. In comparison, alternative products such as oak barrels have a limited life of 4-5 years.

Terroir

The neutrality of the concrete allows you to express the terroir, showing the virtues of the soil, the climate and the grape variety.

It makes the grape the main feature by preserving the aromas of the place where it comes from, providing authenticity and typicity to the wines.

Economic and time-saving

Under the same conditions of humidity and temperature during ageing, a lower evaporation of wine is observed in concrete tanks, compared to oak barrels, registering only 0,5% evaporation, against the usual 5% of wood. That translates into fewer operations dedicated to the supervision and replacement of wine, generating obvious savings.

Concrete tanks are easy to clean, contributing to a more efficient use of water.

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