Reception of the barrel: some alimentary grease has been used to prevent damage to the silicon gasket. Each barrel is checked and tested before leaving our cooperage. At reception, the barrel is ready to use directly. However, if desired it is possible to rinse the barrel with cold water before use.

Opening and closing the trap: the special wrench delivered with a new barrel should be used for attaching the structural ring. It is not necessary to use excess force when closing the door. For doors equipped with a paddle, make sure that it is perpendicular to the pommace when installing to ensure the best results.

Filling: can be accomplished with the barrel horizontal or vertical. Filling by weight is the best option to ensure equal and correct must quantities in each barrel. When filling the barrel with a must pump, make sure that the weight of the hoses is not resting on the barrel. It is best to support the weight of the hoses in order to prevent the barrel from falling and to decrease the pressure on the stainless steel connections from pump to barrel.

Cycle of rotation during the fermentation: during each rotation, the bung must be opened in order to release the CO2 and reduce the pressure inside the barrel.

Cleaning after racking: as the barrels will be reused for MLF and ageing, simply rinse the barrel with water to evacuate the lees, seeds, and skins left after the alcoholic fermentation. Be sure to carefully clean under and around the silicon gasket.