Wood seasoning: planks are stacked, spaced apart to circulate air. the seasoning is a very important part of the quality process, as it must be “natural", therefore the planks will remain, in the appropriate spaces, dedicated to outdoor periods even up to 8/10 years and beyond, so as to significantly improve, two aspects, one that allows to "stabilise" the timber, making the yield of the barrel better (during the production of the Balsamic), for the high thermal excursion between summer and winter, while the other aspect, equally important, is the actual improvement of both the quality and the quantity of the noblest wood transfers, thus enriching the liquid contained in the barrel, in refinement.
The construction of the barrel: with scrupulous and specific selection of staves of considerable thickness. 35/40 mm and over, for a better and excellent yield over time, we assemble them manually with the utmost care and experience of Italian craftsmanship of the highest skills, even in the interior and exterior finishes of the barrel, every stave and every single detail, become perfect.
The 350 to 1000-litre barrels are all equipped with a traditional wooden bung hole at the bottom, with a stainless steel screw.
Barrels, especially those for Balsamico, need to "Live and resist" even for centuries because as tradition has it, they are passed on to new generations; the highest quality, which is constantly confirmed by our customers, due to the high degree of satisfaction they express.
The bung hole: is the top filling hole, it is differentiated by a quadrangular opening for Balsamic vinegar and vinegars, while it has a circular hole for wines and distillates.
Hoops: Our experience has taught us that the quantity of acidity contained in Balsamic Vinegar and in Vinegars oxides and corrodes iron hoops, so we were the first in the world when we found the solution to this problem. Hoops made of "special stainless steel, studying and developing and applying this material for over 40 years, so as to obtain the best performances.
