Advantages of the process are:

 

  • Complete removal of residues
  • Revitalization of the authentic wood tones
  • Individual new toasting
  • Significantly increased barrel inner surface
  • Reduced wall thickness
  • Significantly lower procurement costs
  • No use of chemicals
  • Renewal process can be repeated up to two times
„RENEWED BARRIQUE BARRELS HAVE THE SAME QUALITY AND PROPERTIES AS A NEW BARRIQUE BARREL.“
Published in “Revitalisierung von Barriquefässern”
- DER WINZER 02/2013 S.11-13

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New wine in old barrels

Renewal of old, used oak barrels

  • Milling inner surface of the barrel

    Milling inner surface of the barrel

    A special machining process was developed, which allows to remove several Millimeter from the inner surface of the barrel until a clean wood surface is achieved.

  • Toasting of the barrel

    Toasting of the barrel

    With a special process, the barrel inner surface is toasted to the desired intensity.

  • Cleaning the out side of the barrel

    Cleaning the out side of the barrel

    The outer surfaced of the barrel carefully is cleaned by grinding until it is free of wine residues and dirt.

  • Significantly enlarged barrel inner surface

    Significantly enlarged barrel inner surface

    Thus, the mass transfer is increased, and the incubation time can be shortened

  • A reduced wall thickness

    A reduced wall thickness

    Thus, the oxygen permeation is increased

  • Significantly lower procurement costs

    Significantly lower procurement costs

    Significantly lower procurement costs

BARRECO – Approved quality

Report of the Federal Office for Viticulture (Bundesamt für Weinbau, Eisenstadt)

The overall quality of the base wine (test note 3.0) in all four variants of the Weinbauschule has improved after a short transition period. Highest rating ultimately scored the renewed Barrique barrels (4.2), followed by the" used "barrels (3.8 ) and the new barrels (3.3). "
FEDERAL OFFICE FOR WINE, AGRICULTURAL COLLEGE EISENSTADT (LFS)
The influence of different wood contact on the quality of red wine with particular emphasis on the revitalized (water-jet-milled) oak barrels. S.10f
"The most intense flavor entry (also) scored the renewed oak barrel (from 1.8 to 2.8, from" light" to "medium“ wood aroma intensity). ... When evaluating the quality (harmony) of the wood tone the renewed Barrique barrels reached the best rating (3.3, high and balanced wood aroma intensity) ahead the other barrels investigated. "
FEDERAL OFFICE FOR WINE, AGRICULTURAL COLLEGE EISENSTADT (LFS)
The influence of different wood contact on the quality of red wine with particular emphasis on the revitalized (water-jet-milled) oak barrels. S.10f
The influence of different wood contact on the quality of red wine with particular emphasis on the revitalized (water-jet-milled) oak barrels, p.10 "Mellowing in new oak barrels resulted in a rather subtle oak wine with harmonious tast image and high wood aroma intensity. Clearly the best qualitative valuation under the variants reached the revitalized barrel." learn more about the process here ...
FEDERAL OFFICE FOR WINE, AGRICULTURAL COLLEGE EISENSTADT (LFS)
The influence of different wood contact on the quality of red wine with particular emphasis on the revitalized (water-jet-milled) oak barrels. S.10f