In order to provide more complete service, Garbellotto has realized a renewing of the barrel line, not only aesthetical: the hoops have been rationalized with circles narrower and thicker in order to have the same static seal, but increasing the surface area of free wood, and so the micro-oxygenation; the available range of wood and thickness has been expanded, having wood throughout all France, not only in the Central Massif, but also near Paris in Fontainebleau, where two centuries ago Napoleon loved to hunt deer.

The 300 l barrels and 500 l tonneaux with 32 mm ‘split’ oak, represent the company’s more international range of products, which are complemented by the more ‘Italian’ range of 350 l and 550l barrels, with the latter being 42 mm thick.

Bending of staves is always carried out using a direct flame and the exclusive DTS® method which allows the heat level of the flame to be digitally controlled, maintaining all wood at the same temperature without any changes to the aromas.

Thanks to the Digital Toasting System®, bending is followed by toasting, a process in which the temperature is also controlled precisely. Laser probes detect the interior temperature throughout the wood’s surface. These probes are connected to a tablet which manages increases or reductions in temperature, so that if medium toasting requires 185°, then this temperature will be even across each square centimetre of the wood. This allows toasting to penetrate deep inside the wood, enhancing the release of aromas, which may even be pre-selected thanks to NIR® technology.