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Abstract

A layer that is present on the inner side of barrique barrels, produced by wood toasting, is responsible for sensory enhancement of the wine stored therein. The extraction of these substances, so-called tannins, is greatest in a new barrique barrel and decreases as the barrel is used for a second and third time, thus increasing the storage time. It is not common to use the barrel more than three times. This results in considerable costs and material expenditure for the barrique barrels. In view of this, the aim of the present invention is to provide a barrique barrel that can be reconditioned. For this purpose, barrel staves are joined to form layered rings, which are assembled in layers to form a barrel instead of arranging the staves vertically as in conventional barrels. As the result of a detachable connection between the staves and the layered rings, the barrel can be disassembled and ground on the inside so that the barrel staves can be toasted again and assembled to form a new barrel.

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First Claim