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ceramic egg tank for winemaking and aging of distilled drinks

wine natural character & regional typicity 

explore egg-shaped clay jar potential for wine fermentation, aging and storage with respect for the grape variety and the terroir


Just as in viticulture the subtle nuances of terroir and production method bring variety and distinctiveness to wine, in ceramic production clay composition and kilning physiochemical factors define the end quality and characteristics of vessel. In Keramika Liboje we know how to merge serial industrial manufacturing with handcrafted precision and authenticity.

optimal porosity

for micro oxidation

Stoneware ceramics is naturally less porous than older styles of clay vessels fired at lower temperatures. This allows for optimal micro-diffusion of oxygen through its pores and release of phenolic compounds. The resulting wines express authentic characteristics, showcasing crystal purity and mineral components without any contamination.

inert environment 

 for neutral conditions 

Ceramics provide chemically inert conditions, allowing completely natural treatment that enhances wine varietal characteristics. Unlike oak barrel, there is no transfer of vanillin, tannins, or toast flavors from the vessel, resulting with a cleaner taste and more pronounced characteristics of minerality and freshness.

temperature stability

for slow fermentation

Thermal diffusivity of ceramic walls provides an ideal environment for consistent and even maturation of the wine. It is beneficial for wine quality as it contributes to a more gradual maturation and extraction of flavors and tannins, resulting in a more complex and balanced wine.


Egg-shaped "no corners" jar structure promotes self-stir continuous battonage, increasing lees contact and enhancing the wine’s texture. This vortex reduces the need for winemaker intervention and preserves a purer expression of the fruit quality. For thousands of years clay vessels were serving for traditional method of wine-making. Known under many ancient names: amphora, anfora, qvevri, tinaja, talha, karas, dolium, pithos, - these pottery jars were striving for the ideal ovoid shape. The aesthetics and ‘sacred geometry’ of egg structure is recognized as golden ratio for wine fermentation and aging. Nowadays egg-shape striking renaissance is the symbol of the natural and authentic wine style.

KEGG 250 & KEGG 450

material: stoneware
usage: fermenting or aging
color: white-gray
water absorbtion: 2% +/- 0,2%
bulk density: 2,3 kg / dm3
thermal conductivity: 1,3 W/mK  

KEGG 250
volume: 250 L
height: 95 cm
max. diameter: 78 cm
lid diameter. 18 cm
wall thickness: 2,5 cm

KEGG 450
volume: 450 L
height: 120 cm
max. diameter: 95 cm
lid diameter. 24 cm
wall thickness: 3,0 cm



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and preorder your KEGG on time