Oak wine barrel with a capacity of 100 liters.
Raw Material
The barrel is made exclusively of oak wood, as the combination of wine with oak makes the barrel an irreplaceable work tool for the production of quality wines. The wood is sourced from forests in the Balkans and Central Europe.
The characteristics of oak from these regions are that they have small and dense pores. This means that their effect on the wine is slow and long-lasting, contributing to its proper aging. The selection of oak tree trunks is done personally by us, as the choice of excellent raw materials yields the desired result, namely the creation of barrels with excellent construction specifications.
The oak logs are split into smaller pieces that need to naturally release their moisture. Therefore, the most important stage in the construction of wooden barrels is the natural drying of the wood, which requires a period of two years. The final moisture content of the wood must reach the desired percentage before any further processing.
Barrel Construction
Several stages are required in the production of the barrel. The selection of the raw material and the natural drying of the wood are certainly the most important part of this process. From carefully selected woods, staves are created, which are the pieces of wood that make up a barrel.
The staves are vertically placed through hoops to have the shape of an open rose. Then, through prolonged heating with fire from oak wood, the staves gradually bend, resulting in the barrel taking its final shape.
Next, the heads are placed on the barrel, fitting into the specially created notches. Finally, the barrel is externally sanded and additional galvanized hoops are applied.
Barrel Toasting
Toasting is a crucial stage in the production of high-quality barrels. Initially, it was used to bend the staves of the barrel and create its shape. However, the aromas harmoniously developed during this process were soon discovered, resulting in toasting serving not only the mechanical purpose.
This process increases the wood's absorbency, making it permeable to air, thus improving the organoleptic characteristics of the wine. At the same time, aromatic elements develop between the wood and the wine, creating the desired balance of flavors. The toasting of the barrel depends on both the time and intensity of the heat.
Instructions for Use & Maintenance of the Barrel
Preparing a new barrel involves filling it with cold water, which is changed every day. This process is recommended to be done two to three times and not more than three days.
Then, after ensuring that the barrel is watertight (i.e., no leakage is observed), it is emptied and left to drain well, with the barrel's hole facing the ground. The barrel is filled with must or wine. If the barrel shows any leakage, it is left to dry for 6-8 hours, and the above process is repeated.
After the wine is finished from the barrel, we rinse it with warm water and let it dry.
Then it is good for the barrel to be sulphurized and remain in a shady place until it is reused. At the moment it is reused, we check the barrel's hoops and repeat the preparation process. A few hours before the must or wine is added, it is good to sulphurize it.
175 Coins
To earn Skroutz Coins, join Skroutz Plus and accept the terms of the reward program.
