Description
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Wooden barrel of 225 litres with a stand (barrique) is produced of oak. Wooden barrels can have galvanised or black hoops.
Although fermentation in a wooden barrel can add a specific and complex flavour to wine, today it is common for the wine to mature in large tanks and then be transferred into barrels for ageing.
Oak can add a variety of aromas and flavours to wine, such as butter, vanilla, anise, coconut, cloves, caramel or cinnamon. Serbian oak can add a much stronger aroma than French oak. In the production of barrique barrels we use sessile oak and Hungarian oak. A 225-litre barrel has two hoops 50 mm wide (in the middle of the barrel) and two hoops 40 mm wide (at the ends of the barrel).
We produce barrique barrels in three levels of toasting: light, medium and heavy.
These barrels have galvanised hoops as standard, but according to customer requests we can also make them with black hoops. We can also brand the barrels if required.
To reduce the effect of tannins from the wooden barrel, you should do the following:
1. Fill the barrel with hot water, let the water cool, then empty the barrel.
2. Fill the barrel again, this time with cold water, let the water temperature rise to room temperature and empty the barrel again.
3. You will notice that during the first few rinses, black or brown water comes out of the barrel. Fill the barrel a few more times, until clear water starts coming out of it.
In this way the level of tannins from the oak will be reduced and they will have less effect on the drinks you keep in the barrel. If you want an even lower tannin level, repeat the cold water rinse several times.
It is important to note that a brand new barrel may leak at first, even for the first few days. This is completely normal, because during filling the staves expand and adhere better to each other and thus seal the barrel. If you leave the barrel empty, after a few weeks the staves will start to shrink again, and in that case you need to refill the barrel with cold water to expand them. When filling the barrel with water, do not use the bungs.
