VG-DEGOR makes large oak barrels-tanks from 1,000 liter to 10,000 liter and these large containers can be customer-built for your cellar. Our team will assess the configuration and layout of your facilities to make the best use of your available space. Each container will be custom-sized to your requirement. The oak tanks staves are subject to our rigorous tree selection from the best forests. These staves are aged for years. As we assemble your cask or tank, hoops are tightened in the traditional manner with mallet and driver, ensuring that the staves are tightly joined. Tanks undergo toasting in a day-log process in which wood, fire and water supply are carefully managed. This enables us not only to bend the staves, but to develop a whole palette of rich aromas. Aromatic finesse and richness are key elements in elaborating a complex and delicate wine year after year. The shape of the casks can be oval or round.
Large barrels-tanks price start from: Large barrels/tanks:
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VG-DEGOR is wine barrels manufacturer with very long traditon.
We do not steam the barrels before assembly so as to preserve as many characteristics of the wood as possible. That's why a water soak is required before the use of our barrels.
"Wines can be barrel fermented in oak or they can be placed in oak after fermentation for a period of aging or maturation. Wine that is matured in oak receives more of the oak flavors and properties than wine that is fermented in oak. This is because yeast cells interact with and "latch on" to the oak components. When the dead yeast cells are removed from the wine as lees, some of these oak properties go with them. A characteristic of white wines that are fermented in oak include a pale color with an extra silky texture. White wines that are fermented in steel and then matured in oak will have a darker coloring due to the heavy phenolic compounds that are still present. Flavor notes that are common descriptions of wines exposed to oak include caramel, cream, smoke, spice and vanilla. Chardonnay is a variety that has very distinct flavor profiles when fermented in oak that include coconut, cinnamon and cloves notes. The "toastiness" of the barrel can bring out varying degrees of mocha and toffee notes in red wine. The length of time that a wine spends in the barrel is dependent on the varietal and style of wine that the winemaker wishes to make. The majority of oak flavoring is imparted in the first few months that the wine is in contact with oak but a longer term exposure can affect the wine through the light aeration that the barrel allows which helps to precipitate the phenolic compounds and quickens the aging process of the wine. New World Pinot noir may spend less than a year in oak. Premium Cabernet Sauvignon may spend two years. The very tannic Nebbiolo grape may spend four or more years in oak. High end Rioja producers will sometimes age their wines up to ten years in American oak to get a desired earthy cedar and herbal character." Source: Wikipedia
Wine Oak Barrels
VG-DEGOR
Office: Uzice 31000, Milosa Obrenovica 33/28, Serbia
Production:
Nis 18000, Serbia, Miodraga Petrovica Ckalje 1
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Oak barrels for fermentation