Milan, Italy—As iconic and seductively curved as the Gateway Arch in St. Louis, Mo., the egg-shaped wooden fermentor displayed by Bordeaux-based master artisan Joseph François may be the image many visitors will retain of SIMEI 2011. Inundated with interest in his work, Foudrerie Francois directeur general Laurent Lacroix struggled to find time to respond to questions concerning the enological benefits of this unconventional design.

“The Biodynamic producers who like this shape are interested in the natural vortex it allows the wine to create. It has no corners to baffle and disturb motion. In theory, Brownian motion will naturally be directed by coreolis forces to establish a natural vortex in such a tank, constantly refreshing lees contact and thus protecting and enriching the wine,” he said. “We have not verified these claims, but for sure, the tourists love the look.”

Foudrerie Francois is part of the Francois Freres Groupe, and Lacroix is also the manager of Brive Tonneliers.

The craftsmanship and aesthetic appeal is undeniable, and even the 27,000-euro price tag seems cheap compared to concrete eggs one- fifth the size now selling for 4,000 euros.