Stainless Steel
The modern industry standard. Stainless steel tanks revolutionized winemaking in the 1970s. They're easy to clean, perfectly inert (no flavor exchange with the wine), and allow precise temperature control — critical for preserving the delicate aromatics of white wine.
A steel tank gives the winemaker total command. You can drop the temperature in a heartbeat if fermentation runs too hot. You can hold it at exactly 14°C for weeks. Nothing leaches into the wine; nothing leaches out. What goes in is what comes out, sharpened.
This is why almost every fresh white wine in the world — including most Argentine Torrontés, Chardonnay, and Sauvignon Blanc — ferments in steel. It's also the choice for unoaked reds and easy-drinking Malbec destined for early consumption.
