F.A.Q. - DrunkTurtle
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F.A.Q.

1 – WHAT IS “COCCIOPESTO DT”?

The “cocciopesto dt” is a material made from a raw mixing of stone fragments, crushed clay, sand and cement binder. the resulting compound is very compact and waterproof. Our company is the first in the world using this compound for the production of wine amphorae.

2 – WHAT IS THE DIFFERENCE BETWEEN “COCCIOPESTO DT” AND TERRA COTTA?

The terracotta is clay cooked in the oven. The cocciopesto is a collection of stone fragments and terracotta dried in the sun. They are two intrensically different materials, even if similar to aggregates. A substantial difference is that the drying of the cocciopesto DT is natural, therefore in the air, while the terracotta is, as the name implies, cooked in an oven at high temperature and then with carbon dioxide emissions into the atmosphere.

3 – WHAT DIFFERENCE IS THROUGH THE COCCIOPESTO AND CONCRETE?

Concrete is a material that is one hundred years old, the cocciopesto two thousand (by approximation). Cement has a very recent history. The use of cement in architecture is already beginning to give both structural and mix problems. The use of the Roman cocciopesto as waterproofing in the aqueducts and in the public baths, historically tests the material and gives it sufficient guarantees for durability.

4 – WHY DO YOU STATE THAT YOUR VASES ARE THE MOST ECO-SUSTAINABLE?

The use in the mixture of stone fragments of waste from quarries and furnaces, even if appropriately regenerated, make our vessels, compared to steel, terracotta and wood containers, certainly the most environmentally friendly. Also considering that in our processing processes, from dough to drying, there is no release of carbon dioxide into the atmosphere.

5 – WHAT IS THE FOOD CERTIFICATION?

It is a certificate, issued by qualified international bodies, which certifies the use of material for the containment of food liquids. It is a very demanding protocol that checks all the processing processes. In Cocciopesto the “food certification” obtained means that we can use our jars to contain the wine without the need for internal vitrification, as it is essential for concrete products or similar.

6 – WHY FOR THE VASES IN CEMENT DO YOU NEED THE VETRIFICATION AND FOR THE COCCIOPESTO NO?

Because cement, according to the provisions of the law, can not come into direct contact with the content, while Cocciopesto, having obtained the Food Certification, can be used directly.

7 – WHAT IS THE PROTOCOL ON MICRO-OXIGENATION?

For the Simei of November 2015, we completed the six-month study protocol on micro oxygenation and the sale of heavy metals in cement and in the clay pot pesto carried out by the oenologist Enzo Brini. Available to those interested in consulting it.

8 – THE VINARY VASE ALLOWS THE MICRO-OXIGENAZIOME?

One of the peculiarities of both cocciopesto and cement, is that of guaranteeing a controlled micro-oxygenation that steel and other materials do not have.

9 – WHAT IS THE VALUE OF A RELIABLE THERMAL INERTIA?

The thickness of the wall material of six centimeters on the 3.5 and 10-hectolitre vessels, and that of ten centimeters for those of 17 and 25 hectoliters, guarantees an important thermal inertia that allows the control of the internal temperature without significant changes from the hot in the cold.

10 – IS THE REMOTE TEMPERATURE CONTROL PROVIDED?

In order to control the temperature during the vinification, however, it is provided for insertion into a special stainless steel refrigeration plate connected to an external condensing unit. with the possibility of remote control of operating temperatures.

11 – THE VASE HAS A STEEL STRUCTURAL SEAL CAGE?

Given the design of the product and its use in the mixture of fibers, the OPUS vessel does not have internal support cages, either in steel or in other materials that do not allow the formation of harmful electrostratic currents.

12 – WHAT IS THE VINARY VASE FORM?

The shape of the vase is inspired by the tradition of the Roman dolium; in recent studies the internal egg shape is also emphasized because it favors, with its convective motions, the recirculation of the must in winemaking.

13 – WHAT TYPE OF PERSONALIZATIONS ARE PROVIDED ON THE VASE?

For the technical and artistic customization, in addition to the use of all the stainless steel accessories on the market, the vione vase provides the possibility to paint the exterior with siloxane paints the logo of the cellar, or with various customizations at the request of the customer.

14 – OTHER VARIOUS VESSEL FORMS ARE POSSIBLE?

The development with our technical staff of high-performance and economical molds compared to those in steel, allows us to design and produce custom shapes with modest serial numbers.

15 – WHAT DURATION DO THE VASES?

Since there is no history codified on our material, it is difficult to estimate its duration, although it will certainly be much longer than that of the barriques or other materials.

16 – VINARY VASES ARE TREATED INSIDE?

One of the peculiarities of cocciopesto is that of favoring micro-oxygenation. Obtaining “food certification” for food gives us the possibility to use our jars without internal vitrification treatments. Which instead is mandatory by law for all materials that do not have this certification. In the concrete version, even our vases need an internal treatment with two-component food-grade paints that, however, almost cancel out micro-oxygenation.

17 – THE TREATMENT WITH THE WAX WAX SERVES TO THE COCCIOPESTO?

Surely not! Beeswax is the expedient used by some producers of terracotta amphorae to limit transpiration and therefore the oxidation of wine in containers. With our material, micro-oxygenation is regulated, as evidenced in our transfer study protocol.

18 – IS AN ARTISANAL PRODUCT?

Our vases are truly handmade as they are cast and finished by hand. Any discrepancies can be attributed precisely to the characteristic hand finish that is made on each vase.

19 – WERE ‘WERE MADE VINICATIONS IN THE COCCIOPESTO?

Our vases in cocciopesto have been presented in world preview at Vinitaly 2015 welcoming very positive judgments from cellars, distributors, and specialized press. Since then many wineries, both in Italy and abroad, are working with our vessels for vinification and aging.

20 – COCCIOPESTO WAS PATENTED?

Being a historical material it is not patentable as water is not patentable. We have asked for the patent on the use of cocciopesto in containers for oenology.

21 – THE TRANSPORTATION OF YOUR VESSELS IS VERY EXPECTIVE?

Given the weight of the artifacts, and considering that the vessels do not have a steel skeleton, handling should be done with care. We send and enclose a user manual that illustrates the movement of pots in the cellar. For on-site transport we use dedicated and equipped couriers, when the winery or the concessionaire does not directly collect from our stores.