Why do producers use Wineglobes?

 Rangeing from French references in Bordeaux, Burgundy, Champagne, Loire, Côte du Rhône and far in between, Wineglobe feedback from wine producers includes:

• For pure and unadulterated expression

• Blending

• No Reduction 

• No release of elements into the wine 

• Flawless Hygiene

• Decrease in the use of SO2

• Easy to clean

Louis Dagueneau - Domaine Didier Dagueneau - Sauvignon Blanc - Loire Valley:

"The pure style of the Wineglobe suits my philosophy to a tee. Something neutral that preserves the raw material, while guarantying sufficient volume for vinification devoid of any chance of deviation. One of the more important advantages is the absence of porosity in glass. I add SO2 at the end of the alcoholic fermentation to get 20 to 25mg/l of free SO2, then there's nothing left to do. As a result, the total SO2 stays low, which is noteworthy. It is much easier to clean than wood, there is no comparison."

Stéphane Derenoncourt - Consultant and owner of Domaine de l'A - Bordeaux whites and reds - Côtes de Bordeaux:

"For the whites, the idea of using a material that is completely neutral and airtight enabled us to understand a lot of things, whether about fermenting with indigenous yeasts, or even more about aging. The adventure of aging the reds is enthralling with the Wineglobe. It challenges all the definite views acquired through classical aging in wood, as well as in vats or amphorae. The notion of time becomes essential then. Once again, we have found the ideal vessel to seek purity, freshness, and identity.

Domaine Arnaud Ente - Chardonnay - Meursault, Burgundy: 

"We have realized that Wineglobes allow more homogenous and controlled winemaking than traditional oak barrels. Furthermore, racking is more efficient and we use less water for cleaning. We have more flexibility in terms of which vessel to fill depending on the vintage. The Wineglobe being clean, inert and sterile means increased security as far as possible microbiological contamination. The fact that there is practically no topping up adds value to the lasting nature of the vessel, which once crafted, wears down very little and thus has a very long life expectancy. Taking all these aspects into account, our winery has decided to use this vessel for a large part of our production."

Champagne Frédéric Savart - Champagne Savart - Champagne:

"I find the result really interesting. Also, it is very practical: The Wineglobe is easy to use, and you can easily reduce the use of SO2 as the wine is well protected ...

David Suire - Director of Château Laroque - Bordeaux Reds - Saint-Emilion: 

"Working with Wineglobe glass vessels has taught and helped us a lot during the winemaking stages of the past two vintages. Thanks to its purity and protective nature – regarding oxygen among other things – the glass vessel allowed us to follow and accompany the evolution of a number of our wines from various clay-limestone soils. Without any interaction with wood, and perfect control of oxygen addition to the wine, it was completely novel, highly instructive and even fascinating to see that raw – almost unadulterated – material of the freshly fermented wine evolve."

Xavier Vignon - Xavier Vins - Rhône rosé, whites and reds - Châteauneuf du Pape: 

"Returning to the intrinsic purity of wine, such is Xavier Vignon’s philosophy. How to vinify in such a way as to preserve the aromatic diversity of the wines without betraying the purity of the juices. He turns to a new way of ageing :a new material, pure and ensuring a vinification without exchanges between the container and the content: glass. The Wineglobe, an ultra-resistant glass tank, has all these advantages: inert, waterproof and unalterable. It ensures the purest and most precise expression of the terroir and the best development of the wine."

Christophe Perrot - Minot - Domaine Perrot - Minot - Pinot Noir - Morey-Saint-Denis, Burgundy: 

"The Wineglobe enables to keep a picture of the wine as we want it to be during making and pressing without any upsetting elements such exogenous tannins from the wood of casks. The wine isn’t worn down by oxygen during the aging phase in the Wineglobe, thanks to which it retains its entire freshness and precision without displaying any sign of fatigue. This winemaking technique paves the way for great new perspectives to keep wine in its original condition over many years."