📦 Receiving & Storage
🕑 Never leave an empty barrel for more than 2 weeks
📅 Receive it as close as possible to the planned filling date
🌡️ Temperature: 10–20 °C
💧 Humidity: 60–80%
🌬️ Well-ventilated storage area, free of mold, odors, and materials treated with organohalogen compounds
💧 Initial Preparation
1️⃣ Fill with pure, non-chlorinated water (Water filling time: Full = 24 h)
2️⃣ Minor leaks are normal during the first 24 hours
3️⃣ If leaks persist after 24 h → do not attempt repairs yourself and 📞 contact us
4️⃣ Otherwise empty + drain → fill with wine within 24 h
🍷 Wine Filling
✔ After MLF (Malolactic Fermentation) + first racking
✔ Active SO₂ ≥ 0.35 mg/L
✔ Wine temperature > 14 °C
✔ A microbiological analysis is recommended before filling
✔ Due to the barrel’s design, minor leaks at the head may occur and are not problematic
⚠️ If microbial spoilage is detected → consult your consulting oenologist before filling
📊 Aging Monitoring
🕑 Check SO₂ levels:
✔ 2 weeks after filling
✔ Then every month
🔧 Adjust if < 0.35 mg/L
🥂 Topping up (ouillage):
✔ According to your usual practices but at least once per month
✔ More frequently if higher evaporation is observed during the first two months
🌡️ Cellar conditions: 12–18 °C / 60–80% RH (Relative Humidity)
🔄 Intermediate Rackings
🚿 Wash (pressurized water / steam if necessary)
🔥 Sulfur wick (2–5 g sulfur per barrel)
🍷 Refill within 48 h maximum
🛑 Between Two Vintages
1️⃣ Wash
2️⃣ Disinfect
3️⃣ Rinse
4️⃣ Dry
5️⃣ Sulfur
✔ Adapt these practices to your cellar conditions
✅ Good to Know
✔ Wine penetration into wood ≈ 4 mm
✔ TWOOD evaporation rate: 3–6% per year vs 2–5% per year for a traditional barrel
✔ Do not perform any intervention on the barrel without contacting us
✔ In case of any issue → 📞 contact us