using stainless steel tanks instead of oak is a key to minimal intervention winemaking!
more control: when you have more control over fermentation + temperature, you have more control over flavor, balance + aroma
environmentally friendly: no oak = no cutting down trees. wood is also much harder to clean and requires using harsh chemicals
prevents oxidation: the wine won’t go bad, which means there’s no need to correct with chemicals + sulfites
better flavor: wood barrels absorb wine, which is then transferred to the next batch. with steel, there’s no flavor transfer or barrel taste – just pure, original wine flavors
saves you $$$: steel cleans easier and lasts longer. saving on expensive barrel replacement ultimately means you pay less for your wine! that’s called a steel steal.
get pure, unoaked wine