1. Fill the barrel for 2/5 of its capacity with a solution of boiling water and salt and shake it to moisten every part of it.
  2. Allow two days to elapse with this solution, taking care to shake it and turn it from time to time.
  3. Empty the barrel from the salt water and rinse it with pure water, leaving it to drain.
  4. After one day, pour the cask by filling it with water and citric acid (10 g x 100 L) for 12 hours. Empty the barrel, rinse it with water and let it drain well for two days.
  5. At this point the barrel will be ready to receive and age wine or distillate.

IMPORTANT: The barrel is carefully checked and the rims are rebated. Before use, however, it is advisable to check that there is no “air” between the staves (photo 1) and if necessary proceed as follows:

  1. Remove the nails with pliers (photo 2).
  2. Tap the hoops by placing the head of a hammer on the hoop (photo 3) and tap with another hammer to make the hoop drop (photo 4). Proceed along the entire circumference of the circles.
  3. Turn the barrel over and proceed again with point 2.
  4. If there is no more air between the staves, fix the hoops with nails.

N.B. During the beating phase check the positioning of the staves. If you find that the staves are out of alignment, push them inwards with a
rubber mallet and hammer the hoops in again.

After use:

After washing the barrel, dry well making sure that there is no residual moisture. At this point sulfurize with 5/10 g/hl.

If the barrel is not used immediately, or before weeks or months, you have to wrap it in a plastic film and lay it down in a room with:

  • good humidity conditions (75% - 80%)
  • no air currents
  • low light
  • cover with a cloth and avoid UV rays


Follow the instructions for the oak barrel, but use cold water.