Name (also Rotofermentator, Rototank) for a transverse drum-shaped fermentation tank, especially in the Red wine production is used. Either the container itself or a rod with blades located thereon is rotated. This will be during the maceration the mash scrambled, a high extraction of the phenols (Dyes, pigments and tannins) reached and also the fermentation accelerated. The carbon dioxide is derived through a valve. This is an alternative to the technique of overpumping (Immersion). As the fermentation takes place in a closed system compared to open fermentation tanks, no oxygen contact takes place. The cost-intensive plant is mainly used in larger production plants such as the French Burgundy and in the New world used.