Step into most any Long Island winery — where the wine is actually made, not the tasting room — and you’re mostly going to see two types of vessels: stainless steel tanks and oak barrels. These containers are used for fermenting and aging wine. You’ll find some open-top bins that are used for fermentation too, but barrels and tanks are the cornerstone of any winery’s production facility. Macari Vineyards has a lot of these tanks and oak barrels of different sizes and ages, but they also have something unique to Long Island wine — concrete eggs. Yes. Really. The use…
Long Island Wine Press: At Macari Vineyards, fermentation in an egg
