The best condition for a barrel or a puncheon is to be filled with wine permanently and in a cellar having a maximum temperature of 18° and with a humidity ranging between 80% and 85%. Keep the barrels topped at all times.

Temporary storage of empty puncheons
• Rinse the puncheons thoroughly with non chlorinated water and without chemical additives. Let them drain.

• Add five grams of sulphur per 225 L, and then put the bung back in place.

• These operations must be repeated every 3 weeks in order to maintain the barrel in an optimum sanitary condition. Any visible problems or off odors should be addressed.

• The storage location must meet the previously described requirements. Apply the leak proof test procedures previously described when resuming use of the barrel.