Barrel Information

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We recommend examining and nosing the inside of each barrel upon delivery.

A Water Soak & Test

It is important to follow these re-hydration and inspection steps when you are going to fill the barrel immediately with wine.

Option 1:

  1. Fill the barrel with 3-5 gallons of filtered, chlorine-free, hot water. Use the hottest water possible, with 180°F or 82°C as the ideal temperature.
  2. Place a silicone bung in bunghole.
  3. Rotate the barrel from side to side, completely wetting the barrel’s interior.
  4. Stand the barrel upright on one head up to 4 hours to completely hydrate the head.
  5. Rotate and stand upright on the other head up to 4 hours repeating the hydration.
  6. Check for leakage. See instructions below if present.
  7. Empty the barrel and allow it to drain and dry completely (approximately 1 hour).

Option 2:

  1. Completely fill the barrel with filtered, chlorine-free, cold water.
  2. Let the barrel re-hydrate for 24 to 48 hours.
  3. Check for leakage. See instructions below if present.
  4. Empty the barrel and allow it to drain and dry completely (approximately 1 hour).

Check for Leakage

  1. If leakage is present, drain the barrel and allow it to dry completely (approximately 1 hour).
  2. With chalk, circle the area where the leakage was present. Examine that this exterior area is completely dry.
  3. Repeat Option 1 or Option 2 above and re-examine for leakage.

If the leakage continues, it is important to call your account manager or Cooperages 1912 immediately. Empty the barrel, allow it to drain and dry completely, treat each barrel with 10-20 grams of sulfur sticks (or the equivalent in gas form), and re-insert the bung. Again, be certain the barrel is completely dry prior to sulfur treatment.

Remember that water should not sit in a barrel for more than 48 hours without sulfur and citric acid. Also, use caution when removing bung due to internal pressure build-up.


Cool, Humid Environment

We recommend that you keep the plastic film on the barrels if you are storing the new barrels for an indefinite time period.Please remember a new barrel must be stored in a cool,humid environment at your winery to maintain its integrity.

Cleaning and Storing Between Wine Fills

  1. Barrels must be thoroughly rinsed with water until the draining water is clear.
  2. Completely dry by placing the bunghole down and draining the water.
  3. Apply 10-20 grams of sulfur sticks (or the equivalent in gas form) to prevent microbial growth.
  4. Tightly insert a silicon bung.
  5. Continue storing the barrel in a cool, humid environment.
  6. Repeat the sulfur treatment monthly for extended storage of empty barrels.
  7. Complete Option 1 or 2 above for barrel preparation prior to refilling with wine.
Dimensions of 225L and 240L* T.W. Boswell Barrels

Diameter of Head 58 cm / 22.8″
Circumference of Head 182 cm / 71.7″
Diameter of Belly 71 cm / 27.9″
Circumference of Belly 223 cm / 87.8″
Barrel Height 89 cm / 34.9″
Diameter of Bung Hole 50 cm / 2.0″

*shorter chime adds capacity (8 hoops)

Quality Documents

To view our quality certificates and documents please click here.