Wine rack (120 bottles)

Impregnated birch plywood wine rack Cantibotte Plus; contains 23 bottles.

Impregnated wood wine rack, can hold up to 54 bottles.

Natural oak barrels are for decorative use ie not cleaned... they have wine stains, dust and are not suitable for storing alcohol. Quality class "B". They are ideal for furnishing the interior of pubs, restaurants, bars, etc. or as an ornament in the garden.

A natural and decorative wooden barrel made of chestnut wood. Made in Portugal. Length: 60cm, diameter of the top: 31cm, diameter of the middle part: 42cm, weight 15Kg. Base 10 pcs (1.20x0.80cm). The measurements vary +/- 5cm because it is handmade..

A natural and decorative wooden barrel made of chestnut wood. Made in Portugal. Length: 80cm, diameter of the top: 46cm, diameter of the middle part: 65cm, weight 30Kg. Base 6 pcs (1.20x100cm). The measurements vary +/- 5cm because it is handmade..

Oak mini-barrel for storing and serving drinks. Burnt inside..

barrel made of high-quality French oak. These wines matured in wooden barrels have an incomparable aroma character of vanilla, spices, brown sugar. Palate: A balance between fruit and roasted aromas, with a rich structure and a fine finish. Ideal for: moderately matured, balanced wines, such as Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah. We recommend aging time: 12-18 months. Roasting level - strong, medium or no roast, e.g. vinegar - let us know when ordering the product. How to use and maintain a wooden view? Using wooden barrels gives your wine/beer an incomparable aroma. However, a badly maintained barrel leads to problems and infections. Therefore, proper maintenance is of utmost importance. Below are some tips: Preparation / disinfection of a new barrel: Fill the barrel with a solution of 10 g of tartaric acid per liter of water and let it soak for 4-5 days. Then let it drain thoroughly and disinfect with a sulfur strip. Fill immediately with wine (fill carefully). New barrels release a lot of tannins. Therefore, do not let the wine mature in the barrel for a long time - regularly check the development of the taste! Preparation of the used barrel: Clean the barrel thoroughly with anhydrous soda (1 kg of soda to 10 liters of hot water). If possible, use a brush or tool to scrub the interior wall. Then rinse thoroughly with clean water. Fill the barrel with a solution of 10g of tartaric acid per liter of water and leave to soak for 2-3 days. Empty the barrel, let it drain thoroughly and disinfect by burning a strip of sulfur (1/4 wick / 100 liters). Empty barrel storage: Wooden barrels are not intended for empty storage! If it should be necessary from time to time, never leave wine residues or a black barrel waiting! Always rinse immediately with clean water. Then let the cask drain for a day and burn a strip of sulfur (1/4 wick / 100 liters of content). Close the barrel well with a wooden or silicone cap and store in a moist and cool place (humidity 70%, 12-17°C). Burn the sulfur strip once more every three months..