At the end of the production line the tightness of our barrels and puncheons is controlled with hot water at 70° under 1 kg air pressure. Wrapped in plastic film and with a silicone bung, the wood doesn’t dry out too quickly.

Instructions to follow once received
• Fill the barrels with cold water for 24 to 48 hours in order to let the wood swell to insure there are no leaks. You can also fill them with 15 to 20 L of hot water at 70° C and stir them for 10 to 15 mm. Let drain and fill with wine.

Storage before use
• The barrels must be sheltered from air drafts and sunlight. The storage location must be at a maximum temperature of 18° with a humidity ranging between 80% and 85%. If the area of storage is very dry, then the humidity level should be increased by sprinkling water on the floor.
• It is essential to keep the bung and the plastic film in place during storage. Next move to the steps to insure there are no leakers as described previously.