Description
Why cellars move to variable capacity
Fermentation volumes change from vintage to vintage. A 3000L tank with a floating lid lets you work 1800L in a light year and 2900L the next, holding the headspace at the wine surface instead of under a gas blanket. An inflatable gasket seals the lid against the shell at roughly 0.1–0.2 bar, which keeps the CO2 layer where it belongs during maceration or extended storage.
Materials and fabrication
Standard build is 304 stainless; we switch to 316L when the fruit, the water, or the cellar cleaning chemistry brings chloride exposure. Shell thickness is 2 mm on 2000L and 3000L units and 2.5–3 mm on the 5000L. Interior welds are ground, pickled and passivated. We leave the 2B mill finish on the walls — a mirror polish hides nothing and costs more to keep up. Each floating lid carries a food-grade inflatable gasket, a relief bung, and a hatch sized for a sample thief or a small pump line.
Forklift handling
Bases are fitted with fork pockets positioned so a full 5000L tank stays level. A loaded unit runs about 5.4 t with wine in it. Check your truck\’s load center before you order; 2.5 t at 500 mm is not 2.5 t at 1200 mm.
Typical specifications
| Model | Nominal volume | Lid travel | Shell | Outlet |
|---|---|---|---|---|
| VC-2000 | 2000 L | approx. 30% of height | 2 mm SUS304 | 1.5 in. butterfly |
| VC-3000 | 3000 L | approx. 30% of height | 2 mm SUS304 | 1.5 in. butterfly |
| VC-5000 | 5000 L | approx. 30% of height | 2.5–3 mm SUS304 | 2 in. butterfly |
Dimple jackets, racking arms, and 316L shells are optional. Skid-mounted versions are available for container shipping.
Questions buyers usually ask
Can I ferment reds on skins in one? Yes, with the wide hatch and manual punch-down or a pump-over loop. The lid stays off until pressing.
Do I need a jacket? If your cellar holds 15–18 °C, an unjacketed tank plus a cold room or immersion plate is often enough. Jackets make sense where you need to crash cool quickly.
How is it cleaned? These are open-top tanks, not CIP vessels. Manual washing with a soft brush, then a citric acid rinse to keep the passive layer intact.
Send us your batch size, wine style, tank count and available floor space. We will come back with the volume, lid range, jacket area and base configuration that fits your cellar.
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Best regards,
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