Cleaning and regeneration of barrels, barriques and tonneau
Barrels and barriques represent the highest investment for a winery. For this reason all wine producers pay a lot of attention and care. The average life of a barrique is 3 years, a time that, thanks to the steam, can be extended by many years: this is because the steam, penetrating into the porosity of the wood, is able to eliminate not only the bacteria and nested yeasts, but also the residue of the old wine that the wood has absorbed. The wood of the barrique regains its natural ability to micro-oxygenate the wine in the refinement phase and allows to optimize the polymerization process of tannins and anthocyanins. A wooden wine container that has an important amount of tartrates has a very limited capacity for oxygen exchange with the wine because the porosity of the wood is completely blocked.
The steam treatment, following a precise protocol, restores to the barrels their micro-oxygenation function together with a contact of the wine with the parts of wood still active even after many years of use. There are many structured and full-bodied wines that prefer to rest in barriques for their refinement with a less marked transfer of the properties of the wood and the use of regenerated barriques is undoubtedly strategic.
In a barrel cellar of 1000 pieces, postponing the purchase of a new year (250 pieces per year) can represent an economic saving of about 150,000 euros.
Brettanomiches, saccharomycetes, yeasts, spores
Sechino (dry barrique)
Various yeasts and bacteria
Economical for prolonging the life of the container
Barrel planing not necessary
Less chemical consumption up to 90%
Water saving > 50 l steam vs 350 l traditional washing
Sterile environment guarantee