Suggested use

STEP I - FILLING THE BARRELS WITH HARVESTED GRAPES :

  • The barrel should be filled to around 85 % of its volume. For example, 340 L of must should be placed in a 400 L barrel. The best results are seen when the harvested grapes are destemmed, but crushing remains optional.
  • The barrel can be filled by gravity, directly after a sorting table, optional funnel, manually, or by pump (maximum diameter 100mm).
  • Addition of sulfur.
  • Rotate barrel several times to achieve homogenization of must within barrel. If a cold maceration is desired before fermentation, dry ice may be added to the must progressively, or our optional thermal exchanger may be employed.


STEP 2 - THE ALCOHOLIC FERMENTATION :

  • Once the alcoholic fermentation has started, the temperature should rise naturally to 25-26C for a 225 L barrel and to 28-29C for a 400 L barrel. Nevertheless, it is possible to use our electrical heating kits to reach the desired temperatures and allow a better temperature control.
  • We recommend 6 – 8 rotation cycles per day (1 cycle : a 360 rotation in one direction, then in the opposite direction, open the bung to release the pressure and then repeat a second time).
  • Sparging with Nitrogen is possible, if desired.
  • Micro Oxygenation may be employed via “ox box”, if desired. (see picture opposite page).


STEP 3 - END OF THE ALCOHOLIC FERMENTATION, POST-FERMENTATION MACERATION :

  • During the post fermentation maceration 1-2 rotation cycles can be performed daily.
  • The desired temperature can be maintained using our optional heating kit, or by regulating the temperature of the room.


STEP 4 - RACKING, MLF, AGEING :

  • Racking the wine can be accomplished through the Basic Kit and Draining Paddle, an esquive, or by removal of the Eco Kit for draining directly into the press.
  • The must comes out easily with the help of a stainless steel scraper.
  • After cleaning, the same barrels can be used for malolactic fermentation and wine ageing.