PATERSON, WASHINGTON (KAPP/KVEW/CNN) - A new wine is hitting Eastern Washington, and it's made in an strange container.
Instead of being fermented in classic, oak barrels, this wine is made in concrete eggs.
Juan Munoza-Oca, who has made wine in five different countries, has spent the last eight years slowly implementing concrete fermentation.
"You have the same amount of oxygen going through the vessel and allowing textural development, but you don't have any aromas that will mask what makes those wines unique," he said.
Munoza-Oca is the head of Columbia Crest, one of the largest winemakers in the Pacific Northwest.
The concrete containers are imported from France for just under $20,000. They helps to focus on the fruit and the characteristics created by the vineyard they're grown in.
"It keeps the purity of the fruit and, as winemakers, that's all you want to do," he said. "You want to represent what's unique about the place where you grow your grapes."
Right now, 20 percent of Columbia Crest's reserves wines are being put in concrete. Customers can expect to see concreted-fermented wine in stores soon.
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