Have you ever seen a Roll Fermentor?

An Argentine-French invention that came up after Mariano Di Paola’s trips to the Old World.


Roll Fermentor at Rutini

Roll Fermentor at Rutini

The Roll Fermentor is a tool used in the production of wines, more precisely during its fermentation stage. This invention was made by Mariano Di Paola – Winemaking Director of Rutini – and Pascal Conte (former director of Tonnellerie Vernou – France) who, in 2003, were able to make a dream they had been working on for a long time come true.

Descriptively, the Roll Fermentor is a barrel whose capacity can range between 500 and 900 liters, which rotates on a central axis supported by rollers that, in some cases, carry more than a ton.

Rutini Wines is the winery with the largest number of Roll Fermentor in the world. This shows, once again, the commitment with quality and innovation of its products.

Mariano Di Paola, Chief Winemaker of Rutini Wines.

Mariano Di Paola, Chief Winemaker of Rutini Wines.


The constant trips of Mariano Di Paola to the wine regions of France allowed him to meet Pascal Conte personally. Conte, at that time, was the director of Tonnellerie Vernou, a barrel factory that had been supplying Rutini Wines with barrels for a long time.

The talks and debates on the uses of the different styles of oak led them to search for innovation. After several sketches, designs, and tests, they came to what we now know as Roll Fermentor.

The initial objective was to create a tool that during the elaboration of the wine would provide the traces of the wood and whose technical operations would not be aggressive for the grape.

Currently, these innovative artifacts are manufactured, in different sizes and with different complements. What remains unchanged is its aim: to provide excellence in results.

Roll Fermentor, an Argentine-French invention.

Roll Fermentor, an Argentine-French invention.


When used during fermentation, the benefits obtained are:

  • Better integration of the oak to the must;
  • Gradual breaking of grains;
  • Smoother extraction of color and tannins;
  • Optimization of time since each turn the Roll Fermentor makes (which only takes a couple of seconds) replaces the remounts or delestages made in stainless steel tanks;
  • Elegance and balance of the finished wines.



Pablo Ponce


Winemaker graduated at Don Bosco school, wine communicator and editor of the blog www.thebigwinetheory.com

He used to work, from 2005 to 2013, in different wineries in Mendoza, participating in the technical area of elaboration, microbiology, fractionation and quality control. Some of them are La Rural, Familia Zuccardi, Escorihuela Gascón and Finca La Celia. In parallel, since 2010, he began his career as wine communicator. In 2012 he created his blog “The Big Wine Theory” and since then he has collaborated with several digital channels.
He currently works as Wine Communicator of Bodega Gimenez Riili and is responsible for the content management for social networks of Santa Julia Winery, Cassone Family Winery, Benegas Winery, Clos de Chacras Winery, Compuertas Negras Winery, Arpex Argentina and Wine Institute (where he also works as a teacher).


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