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rebarriQue

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 dismountable, square "barrel barrel", which is renewed on the inside of the wall almost as often and toasted (Retoast) can be. The Stave woods are significantly shorter and - with an increasing number of retoasts - also thinner than conventional barrel staves. This results in up to 90% less Oak wood consumption for the production of barrel staves and a significantly lower space consumption in the barrel storage of the winegrowers. The manufacturer argues with the advantage of sustainability and justifies this as follows: With conventional barrels only 10 to 15% of the total wood mass is used extraction of phenols and tannins for the expansion of cry. spirits and craft beer used effectively. The rest of this mass of wood (light yellow to ocher in the picture on the left) unfortunately often remains unused and pollutes the environment due to its energy-intensive harvesting, production and transport conditions.

RebarriQue

Each rebarriQue (a single container) can be disassembled as often as required, entire sides of the barrel wall or individual barrel staves can be replaced, toasted and reassembled in a liquid-tight manner. The inner surfaces can be planed, toasted again and topped with wine again. This enables a releasable locking system between the individual staves as well as the four barrel wall sides, which allows easy dismantling, chemical-free reworking and multiple reconditioning of the rebarriQues. This means that the four barrel walls with different toast profiles can also be combined in one rebarriQue. Possible barrel wall single toasts are (robot 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%.

Digital profiles are assigned to these three toast variants and are transferred to the barrel walls using a toasting robot. The following applies: Toast profile H corresponds to a toast percentage of the total body of 25 percent. Medium toasts (M) contribute 15% of the total toast per barrel wall and soft toasts (S) contribute 5% per barrel wall. All toast profiles are stored in the toaster robot and can be called up at any time or reconfigured at the customer's request. For example, if a winemaker places a Pinot Noir in the HMMS toast variant on a rebarriQue for the first time, the toast grade "Toast 1" is 60% (25 + 15 + 15 + 5). If the winemaker plans the first re-filling with the same wine from the following year and wants a minimal increase in the roasted aroma, he chooses e.g. B. the toast variant HHMS and thus increases the total toast to 70% without foregoing the fruit flavors of the soft toasted barrel wall S (25 + 25 + 15 + 5).

In this way, 12 toast profiles from "Supersoft" SSSS (20% toast) to "Four Times Heavy" HHHH (100% toast) in 5% increments, vintage for vintage, reproduce reliably. In combination with the possibilities of individually definable reconditioning goals - a very high number of toasts stands for ambitious sustainability goals - a smaller 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, for example, choose a rebarriQue "12" with an initial thickness of 12 millimeters, he still reduces the consumption of oak wood by more than 60% compared to the use of conventional barriques. Added to this is the easier cascade use of the used but straight and therefore easier to use rebarriQue barrel staves as parquet, kitchen worktops, small furniture, cutting boards, etc. A similar system developed in Australia is Stakvat, See also under barrel and winemaking,

Images: © rebarriQue

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