wine barrels France

...TECHNICAL SPECIFICATIONS - 304 stainless steel tank - SPAIP SER 2300 model - Effective capacity: 2297 litres - 304 stainless steel wine rack - Flat bottom with 4 % slope - Bottom thickness : 2.0 mm - shell : 1.5 mm - Floating cap in 316L stainless steel - Complete pneumatic system - Swivel arm with stainless steel handle - Winch for lifting the floating cap - 3 stainless steel feet H...

... months and is done similarly to the fermentation, with 30% in oak barrels and the remainder in temperature-controlled stainless steel tanks. The wine is bottled at the estate and then rests in the bottle before shipping.\n\nDÉGUSTATION\nThis cuvée of Pouilly-Fuissé has a brilliant pale gold color. Its nose, very expressive, reveals notes of hawthorn, acacia flower, and citrus, along with a slight hint of spices. The attack on the palate is fresh, slightly tangy, and gradually creates a sensation of roundness. The note of candied citrus is present."}...

...clay-limestone. Planting density: 8,500 vines/hectare. Pruning: Guyot. Age: 10 to 40 years. Harvest: Manual. Yields: between 60 and 65 hl/ha depending on the year. Small grapes very concentrated in sugar. Vinification: Very long vinification, at low temperatures (between 15 °C and 20 °C). Aging: In tank on fine lees for 6 to 8 months and in barrels at 30% on fine lees.

...Ingredients: 100% Organic old red wine vinegar This old wine vinegar is aged in oak barrels for 6 months. This period gives it a roundness on the palate as well as woody notes. Usage tips: To be used in dressings, salads, raw vegetables, and marinades. This product is also available in a 50 cl bottle.

... per hectare is carefully maintained to ensure the supreme quality of the fruit. With a total production of 15,000 bottles of 0.75 liters, this dry red wine from the 2015 vintage has an alcohol content of 12.5%. Its winemaking process demonstrates a commitment to quality and authenticity. The grapes, hand-harvested and carefully sorted, underwent fermentation in open 225-liter barrels, with a maceration period of 20 days, followed by aging in stainless steel tanks for 10 months.

...Color: Red Vintage: 2019 AOP Coteaux Varois en Provence Grapes: Syrah 90%, Grenache 10% 14.0% vol. VINIFICATION: Sustainable viticulture Cold pre-fermentation maceration, Fermentation at 20-25°C, Maceration for 2 weeks, Aging in oak barrels (228L – medium toast) for 16 months TASTING NOTES: The nose expresses intense notes of jammy black fruits, blackcurrant, and blackberry, delicately enhanced...

...Organic culture. Manual harvesting in crates. Total destemming, Fermentation in temperature-controlled stainless steel tanks, Pumping over. Aging in barrels of two wines, Blending, Traditional cork closure. TASTING EYE: Deep violet color. NOSE: Aromatic, refined, intense aromas of red fruits, notes of licorice, toasted aromas. PALATE: Deep, powerful, silky, notes of stewed fruits, notes of red fruits, notes of spices, melted tannins, round, structured body, strong intensity, long persistence. Grapes: Grenache (10%) / Mourvèdre (90%) Alcohol: 14.5% Volume: 75 cl...

... Loches-sur-Ource, Noé-les-Mallets, and Chacenay, in the Côte des Bar region in the south of Champagne. Each plot, each hillside with a specific name, receives meticulous attention, with the winemakers adopting highly reasoned environmental practices. The quality of wine production is therefore guaranteed, thanks to a constant concern for environmental preservation, as well as meticulous management of each stage of production. Ultimately, Hermione Queen strives to offer exceptional quality products that reflect the traditions and expertise of the local winemakers of Champagne.

Established in Beaune since 1947, Tonnellerie BILLON has built a solid reputation in the wine industry both in France and abroad by perfectly combining dynamism and respect for tradition, particularly in the production of Bordeaux and Burgundy barrels. Tonnellerie BILLON collaborates with the finest French and international estates to meet and satisfy its clients. Careful consultation between the...

TRANSFLUID specializes in various sectors, such as: stainless steel valves, stainless steel fittings, tank equipment, metrology, hygiene, fluid handling, barrels, and seals. Founded in 1994, TRANSFLUID is specialized in stainless steel valves for professionals. Initially present in the wine industry (valves, fittings, tank equipment and oenological accessories, doors and hatches for tanks and...

The Azé cellar is located in the heart of the Mâconnais vineyard, in the south of Burgundy (within the triangle of Tournus-Cluny-Mâcon). While maintaining traditional methods (aging in oak barrels for the maturation of reserve wines), the Azé cellar has acquired new cutting-edge technologies (pneumatic presses and temperature-controlled stainless steel tanks). At the Azé cellar, you can discover...

Château Beauchêne is an 18th-century residence built next to a 12th-century farm. The Château houses ancient cellars, whose vaulted caves now allow for the aging of the finest wines in oak barrels. The immediate surroundings of the château are teeming with signs of ancient occupation: a Roman-era wine press has been unearthed, and numerous traces of amphorae and Gallic coins are regularly discovered.

...Philippe and Nathalie, have joined them in recent years. Thanks to this complementarity, this new team has managed to bring modernity to the production and develop traditional channels with wines featured in prestigious homes and restaurants. The estate practices sustainable farming: minimal use of phytosanitary products through soil work and cover cropping of the plots. The vineyard is more natural, reinvigorated by numerous insects, a sign of life and biodiversity. The winemaking is decidedly traditional, with aging in oak barrels and large casks...

... into the press. The juice obtained, called must, is taken down to the cellar after sedimentation and placed in barrels, where alcoholic fermentation will take place. For red wines, the grapes are partially destemmed (the goal being to separate the berries from the stems); they then macerate in a tank (preferably wooden) for a week or more depending on the vintage. This phase allows for the extraction of tannins and color contained in the grape skin. When the tanks reach a temperature of around 16-18°C, the activity of the yeasts begins and alcoholic fermentation starts.