Maintenance of vinification vats and barrels.

The basic principle is never to leave a damp atmosphere inside an unused wooden container. When you receive your vats for the first time, they should be installed in a cellar atmosphere (humidity 70 to 80%, temperature, 15 - 18∞C and adequate ventilation).

The various stages:

Soaking: a few days prior to using the vat for the first time (for vinification or maturing), it should be completely filled with clean water in successive stages of 30 cm of water every 2 hours (check for leaks: wait a few more hours to see if there is any evidence of porosity). It is vital that the water is microbiologically pure and that it contains no chlorine. Once the operation is completed, empty the vat; it is now ready for use.

Maintenance after use: rinse with clear water; do not use any other methods. A good brushing with warm water straight after use will clear the vats of any vatting residue. Then rinse them with water containing a small quantity of sulphite.

Drying: make sure that the vats are well ventilated over the next 3 weeks. Place a fan at each opening (top and bottom) to remove any remaining trace of dampness.

Preservation: there are 2 possibilities here:

1) Open vats or barrels in a dry atmosphere: keep the vat-house permanently ventilated and leave the vat doors open to obtain good air flow; no other treatment is needed before the next grape harvest.

2) Barrels in a damp cellar: after drying, add SO2 (using 10 ñ 15 g of gaseous SO≤ / hl) and close the container. Check inside each barrel every month and repeat the sulphurisation process if necessary.

Starting up again: before filling the tanks with the new harvest, rinse them well with a hose. Depending on the level of humidity in the cellar and the summer temperature, it is possible to re-humidify the wood prior to use: close the vat and fill it at the rate of 10 cm an hour for 24h. The wood uses capillary action to return to its previous humidity level and size. Finish the
process by rinsing the vat with cold water. The vat is then perfectly clean and healthy, and ready to use.

Deep cleaning: For older vats, or if normal maintenance is not enough, the wood can be deep cleaned prior to use. The vat is filled with water containing a small amount of SO2 and left to soak for 10 to 15 days. It is then brushed out and rinsed with clean water.

--Bruno Remy, Tonnellerie Taransaud