MANUFACTURE OF WINE BARRELS

Let's start with the selection and cutting of the wood, a crucial phase in the manufacture of oak wine barrels.
Selection and Cutting of Wood:
The process begins with the careful choice of wood, a decision that will directly impact the organoleptic characteristics of the wine. Two of the oak species most used in this process are French oak (Quercus robur) and American oak (Quercus alba). Each species contributes distinctive flavors and aromas to the wine.
Selected trees are cut at a specific time of year, generally during the winter months when the sap is at rest. This minimizes the moisture content in the wood and makes it easier to dry later.
Wood Drying:
Once cut, the oak staves undergo a drying process that can take several years. Drying is essential to reduce the moisture content and stabilize the wood, avoiding deformations in the staves during barrel manufacturing. This step is crucial to ensure the longevity and quality of the final container.
Drying can be done in two main ways: open air drying and oven drying. Air drying is a slower, more natural process, allowing the wood to dry gradually with the help of the wind and sun. On the other hand, oven drying is a faster and more controlled process, where the staves are placed in special ovens to speed up the drying process.
Manufacture of the Barrels:
Once the oak staves are dry, the assembly phase begins to create the structure of the barrel. The staves are carefully selected and graded according to their shape and quality. Traditionally, barrels are assembled using metal hoops that fit around the staves, creating the barrel's characteristic shape.
The next step is toasting the barrel, a process that has a significant impact on the flavor profile of the wine. During toasting, the barrels are placed over open fire or in special ovens, which causes the release of aromatic compounds and flavors in the wood. This step can vary in intensity, from light to more pronounced toasting, and contributes notes of vanilla, spice, and toast to the wine.
Final Assembly and Sealing:
Once toasted, the barrels undergo a final review and adjustment process. It ensures that the structure is firm and that there are no leaks. The last step is sealing the barrels, which may involve the use of burlap and wax. This sealing is crucial to allow a controlled interaction between the wood and the wine, as the barrel breathes during the aging process.
In short, the manufacture of oak wine barrels is an artisanal process that combines careful wood selection, precise drying, meticulous construction and strategic toasting. Each stage contributes to the quality and complexity of the final wine, making the barrels an essential element in the art of winemaking.