A special system developed in Germany as an alternative to conventional ones Barrels for the Barrique It is produced in Hochstadt in the Palatinate by rebarriQue GmbH & CoKG. The basic idea is a collapsible, square "barrique barrel", which renews almost arbitrarily often on the wall insides and toasted (Retoast) can be. The Stave woods are significantly shorter and - with increasing number of retouches - even thinner than conventional staves. This results in up to 90% less Oak wood consumption for the production of Fassdaubenhölzern as well as a clearly smaller area consumption in the keg warehouses of the winegrower. The manufacturer argues with the advantage of sustainability and justifies this as follows: in conventional barrels, only 10 to 15% of the total wood mass becomes extraction from phenols and tannins for the expansion of cry. spirits and used craft beer effectively. Unfortunately, the entire remainder of this wood mass (light yellow to ocher in the picture on the left) often remains unused and pollutes the environment due to its energy-intensive harvesting, production and transport conditions.
Each rebarriQue (a single container) can be disassembled as often as desired, entire barrel sides or individual staves can be exchanged, re-scanned and reassembled liquid-tight. The inner surfaces can be planed, toasted again and again covered with wine. This allows a detachable closure system between the individual staves as well as the four sides of each drum wall, which allows easy disassembly, chemical-free reworking and multiple reconditioning of rebarriQues. Thus, the four barrel walls can be combined with different toast profiles in a rebarriQue. Possible drum wall single toasts are (Robotic Toasted): Heavy Toast (H) 25% Medium Toast (M) 15%, Soft Toast (S) 5%. The toast profiles range from SSSS (Supersoft) 20% to HHHH (Four Times Heavy) 100%.
These three toast variants are assigned digital profiles and are transferred to the barrel walls with a toasting robot. The following applies: toast profile H corresponds to a proportion of toast in the total carcass of 25 percent. Medium toasts (M) contribute 15% to the total toast per barrel wall, and soft toasts (S) contribute 5% per barrel wall. All toast profiles are stored in the toasting robot and can be recalled at any time or reconfigured on customer request. For example, if a wine grower occupies a rebarriQue for the first time with a Pinot Noir in the toast variant HMMS, the toast grade "Toast 1" is 60% (25 + 15 + 15 + 5). The winemaker plans the first repopulation with the same wine of the following vintage and wishes a minimal increase in the roasted aromas, he chooses z. For example, the toast variant HHMS increases the total toast to 70% without sacrificing the fruit flavors of the soft toasted barrel wall S (25 + 25 + 15 + 5).
12 toast profiles from "Supersoft" SSSS (Toast Grade 20%) to "Four Times Heavy" HHHH (Toast Grade 100%) in 5% increments, vintage for vintage, reliable reproduce. In conjunction with the possibilities of individually determined reconditioning goals - a very high number of toasts stands for ambitious sustainability goals - a lower number of toasts stands for high quality standards, the use of rebarriQues offers completely new, previously unknown oenological fields of action. If the winemaker decides not to retouch his rebarriQues and chooses, for example, a rebarriQue "12" with the initial thickness of 12 millimeters, it reduces the consumption of oak by more than 60% compared to the use of traditional barriques. Added to this is the facilitated cascade use of used, but straight and therefore easier to re-use rebarriQue staves than parquet, kitchen worktops, small furniture, chopping boards, etc. A similar in approach, developed in Australia system Stakvat, See also below barrel and winemaking,
Pictures: © rebarriQue