The little secrets of an empty barrel

We cannot imagine all the little gestures and attentions that must be given to an empty, new, or used barrel, so that it is healthy and worthy of receiving the wine that will be entrusted to it.

The quality of future content depends on it!

So we see in this notebook (180 pages):

• The "rouannes" to sign the barrel.

• The fire marks used to brand it with the name of the owner (or cooper).

• The bungs and other measuring instruments for the barrel's capacity

• The drum rinsers, scalders, and steamers, not to mention the rinse chains for cleaning and descaling.

• Bungs with wicks and other tools for sulfurizing the barrel

• and other small treatments for a healthy barrel that make the winemaker and their customers happy.