The barrel's staves are fire-bent and are burned out from the inside with varying degrees of intensity (gentle, mild,  strong etc). For all our barrels we are using only traditional metode tosting over an open fire, and when pliable are bent into the shape of the desired barrel and held together with iron rings. Instead of fire, a cooper may use steam to heat up the staves but this tends to impart less "toastiness" and complexity to the resulting wine.

Use & Care find out more about  how  to look after Your barrel

Initial Inspection

We recommend examining and nosing the inside of each barrel upon delivery.

It is important to follow these re-hydration and inspection steps when you are going

to fill the barrel with wine.

Step 1.

1.  Completely fill the barrel with filtered, chlorine-free cold water.

2.  Let the Barrel re-hydrate for 24-48 hours.

3.  Check for leakage. See instructions below if present.

4.  Empty the barrel and allow it to drain and dry completely (approximately 1 hour).

Check for Leakage

1.      If leakage is present, drain the barrel and allow it to dry completely

             (approximately 1 hour).

2.      With chalk, circle the area where the leakage was present.

3.      Examine that this exterior area is completely dry.

4.      Repeat Step 1. about and re-examine for leakage.

5.      If the leakage continues, please contact with Us.

Remember for step 1. take out wooden tap from barrel to prevent breaking top oak stave.

Storage Of New Barrels

We Recommend that you keep the plastic film on the barrels if you are storing the new barrels for an indefinite time period.

Please remember a wood product (specially wine barrels and kegs) must be storage all time in a cool humid environment (temp +12 Celsius) to maintain it’s integrity.

If you are storing the already used barrels for an indefinite time period please keep it in cool (below +12) and humid place and never let dry out completely to keep it water-tight.