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Vicard Generation 7 Debuts Oak and Stainless-Steel Fermentation Egg at Wine Business IQ

Posted on May 07, 2019

Napa, Calif.—Vicard Generation 7 continues to push beyond traditional cooperage and proudly introduces the world’s French Oak and Stainless-Steel Fermentation Egg. Using patented technology, Jean-Charles Vicard has successfully combined the rich impact of French Oak with the bright minerality of stainless steel in a true egg shape. This unique cask can be viewed in the Vicard Generation 7 booth at Wine Business IQ on May 22/23 at the Silverado Country Club.
Following the success of the Ovonum; a French Oak Egg based on the Golden Ratio, Jean-Charles Vicard sought take the egg shape to the next level and combine two unique materials into a single fermenter. As with the Ovonum, the true egg-shape of the cask encourages Brownian motion adding depth, volume and texture to the wine. Research has shown wines made in this manner, with the lees kept in suspension, have a more substantial creamy mouthfeel and richness. For the Oak & Steel cask, the French oak staves on the top half of the egg add freshness, sweetness and aromatics and the stainless-steel bottom half of the egg increases acidity, brightness and minerality. After the first 2-3 fills, the oak staves can be removed and replaced with new wood increasing the life of the cask.
For more information about Vicard Generation 7 including our revolutionary tanks or our tannin selection barrels, please visit or contact: Christy Thomas at or at 707-228-5982

About Vicard Generation 7
The philosophy of Vicard Generation 7 is based on the idea that controlling for the high degree of variability in barrels presents a great opportunity. To that end, in 2010 Jean-Charles Vicard founded a research and development company with the goal of understanding and controlling all variables in the coopering process. Drawing on 6 generations of oak expertise, paired with strong winery partnerships around the world, Vicard Generation 7 honors the next generation of coopers with a completely new approach regarding wood analysis, selection and toasting and now leads the coopering industry with innovation, reproducibility and eco-responsibility.


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