With our barrels, proper preparation is absolutely essential, fundamental, and key. Skipping this step can result in seepage, sweating, or weeping. However, there's no need to worry — over time, these effects will subside, thanks to the dry oak we use. Any spotting on the exterior will eventually disappear, and the aging process of your product will remain completely unaffected.

Commissioning advice for barrels
How should you store and use your new Kalina barrels?

STORING YOUR NEW BARRELS SAFELY

Do you need to store a new barrel for a period of time? KALINA COOPERAGE has some tips for successful storage, broken down into four steps:

1/ Store the barrels in an area with a humidity level of 75% to 85%.
2/ Eliminate draughts. 
3/ Keep the temperature between 14 and 16°C.
4/ Refresh the ambient air at least every 24 hours to prevent any barrels near air vents from drying out.

PREVENT OPEN JOINTS AND RESULTING LEAKS

Open joints can be the result of storage conditions (cellar too dry, barrel near an air vent etc.). Avoid them by following the advice below. These ‘open’ joints could also be caused by under-hydration of the barrels. If this is the case, refer to the steps below for commissioning a barrel after it has been stored for more than a month.

USING BARRELS IMMEDIATELY AFTER RECEIPT

There are two ways of preparing barrels before filling them:

Methode 1 :

1. Fill the barrel with 20L of hot water (60-80°C) and fit the bung.
2. Leave the barrel to stand on its head for two hours.
3. Turn the barrel and leave to stand on the other head for two hours. 4. Repeat three times.
5. Empty the barrel and rinse with clean water. Allow to drain.

Methode 2 – use for container deliveries: in four steps

1. Completely fill the barrel and fit the bung.
2. Leave the barrel to stand for 48 hours.
3. Turn the barrel.
4. Allow to drain, then within 24 hours, fill with a wine covered with sufficient active SO2. Check the active SO2 cover level after two weeks of maturation.

USING BARRELS THAT HAVE BEEN STORED FOR MORE THAN A MONTH

1. Fill the entire barrel with cold water.
2. Leave the barrel to stand for 48 hours.
3. Empty the barrel.
4. Rinse the barrel with clean water, allow to drain, then within 24 hours, fill with a wine covered with sufficient active SO2. Check the SO2 cover level after two weeks of maturation. We recommend keeping the plastic film on the barrels during storage in cellars before their first use. Store the barrels in a cellar with a high humidity level (> 75%) away from draughts.

FINAL RECOMMENDATIONS BEFORE FILLING BARRELS

1. Do not fill with an overly cold wine (ideally > 14°C).
2. Check that the wine’s CO2 level is not too high (CO2 below 800mg/L). This value needs frequent monitoring as these levels can be much higher after malolactic fermentation. It can be readjusted via external racking or nitrogen degassing.
3. Check that the silicon bung is not pressed too far in. It should be able to come out of the bung hole by itself if the pressure inside the barrel is too high. It is therefore important to regularly check the position of barrel bungs to prevent them from staying open, allowing the wine to oxidise.

If you have any other question please contact us

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Our Products

225 Liter Bodeaux

Capacity: 225 liters – 59 gallonsStave
Length: 94 cm
Belly Diameter: 70 cm
Head Diameter: 56 cm
Stave Thickness: 27–29 mm
Hoops: 6 pcs
Rivets: 12 pcs
Bung Hole: 50 mm, conically heat-treated
Weight: 53 kg

228 Liter Burgundy

Capacity: 228 liters – 60 gallons
Stave Length: 88 cm
Belly Diameter: 75 cm
Head Diameter: 60 cm
Stave Thickness: 27–29 mm
Hoops: 6 pcs
Rivets: 12 pcs
Bung Hole: 50 mm, conically heat-treated
Weight: 54 kg

300-Liter Oak Barrel

Capacity: 300 liters
Stave Length: 100 cm
Belly Diameter: 80 cm
Head Diameter: 64 cm
Stave Thickness: 28–29 mm
Hoops: 8 pcs
Rivets: 16 pcs
Bung Hole: 50 mm, conically heat-treated
Weight: 63 kg

400-Liter Oak Barrel

Capacity: 400 liters
Stave Length: 102 cm
Belly Diameter: 90 cm
Head Diameter: 70 cm
Stave Thickness: 30 mm
Hoops: 8 pcs
Rivets: 16 pcs
Bung Hole: 50 mm, conically heat-treated
Weight: 80 kg

500-Liter Oak Barrel

Dimension figures are nominal
Custom sizes and modifications are also possible.
Please consult with us.

Current examples:

150 Liter Oak barrel - 39 gal.
200 Liters Oak barrel- 53 gal.

Grooved staves  —  increases inner surface area.

Toasting levels: LT, MT, MT +, H - Toasted Heads TH – For Whisky and spirits: C1, C2, C3, C4

Our "Secret" product line is a Neutral barrel tier. It involves a “Boiling/steaming" treatment. Still in testing phase, it’s opening up promising opportunities and garnering interest. For more information about barrel types, raw materials, and sources, please contact us:

email: kalina@kadarsag.hu,
phone: +36 70 3863755   &  +36 70 774 8842.

Thank You!