Useful tips

We should not look at our barrels only as a place for storage. But as a tool that can make a big difference to the quality of our wine. That is why it is necessary that the barrel is kept clean both internally and externally. Storage also plays an important role. If the barrel has not been used for many months, we must first of all tighten the iron hoops; secondly, place two pieces of wood parallel to the heads (top and bottom) f the barrel so that the belly of the barrel (bilge) is not touching the ground. Thirdly, to fill it with cold water as hot water takes away the aroma and tannins of the wood, we then leave it between one to three days. The water in the barrel can be sterilised in many ways. Fourthly, when the barrel has been emptied we leave it to dry and preferably and depending on the capacity of the barrel it is then rinsed with 1% raki. Fifthly, the wine should be transferred into the barrel as slowly as possible with a natural flow or by pump. The rubber tube, entering the barrel should be as low as possible, towards the bottom part, so that no oxygen is trapped within and causes it to oxidise.  Finally, the best seal for a barrel is when we place sea sand in cotton fabric for three days and later replace it with a silicone plug. It would be our pleasure to speak with you and answer any questions you may have.