From the cellar: how empty barrels are treated


The topic “barrique”, how they are managed in the cellar, before, during and after the refinement of the wine, is very interesting and vast. In this post we briefly explain how they are treated, waiting to be filled. After washing with pressurized water, inside the barrels are introduced the appropriate "wicks", and by burning, all the oxygen is consumed, thus creating an environment in which it is impossible to develop bacteria and molds. This ensures that no elements that can negatively affect the wine are created within the wood, affecting its aromas and quality.