+381 62 12 83 903 office@barriquedjordjevic.com

Production

Barrique Đorđević

The Đorđević family were not lulled into traditional methods and the fact that they process top-quality raw materials, but have always listened to and followed new knowledge in this area, especially the suggestions of winemakers who have been loyal partners.   

Make your own barrel

Mašinsko povezivanje obruča za drvena burad.

During production, we keep a close eye on the oak from the forest all the way to the finished barrel. We procure raw materials and process them ourselves. In this manner, we guarantee that the staves are made from the highest quality wood.

Each stave is split (scraped) from the log separately, so that the fiber structure remains undamaged, and a first-class stave is always obtained. Staves ripen outdoors for at least two to three years. Weather conditions, constant temperature changes, wind, summer and winter precipitation remove contaminants and excess tannin.

During production, the staves are bent by preheating, after that heated on a fire lit from scraps of the same wood. The treatment duration, i.e., the intensity of the flame, shape those aromas in the wood, which in the future barrels, during maturation, complement the character of the wine and brandy.

After exposure to fire, the barrel gets its final shape.

After grinding, the final, galvanized hoops are placed on the barrel. We deliver each barrel in protective packaging.

A large part of these procedures is still done manually, with great experience, which gives a special value to our products.

Oak

Oak is one of the best types of wood used to make wooden barrels. Even today, many top producers of wooden barrels exclusively use oak to make their products. Key reasons why oak is used for this purpose:

1. Density and strength

2. Moisture resistance

3. Chemical stability

4. Aesthetics

Washing of oak components

The washing of oak components for the production of wooden barrique barrels is an extremely important process and takes place after cutting the wood.

 This process allows the removal of impurities and undesirable aromas from the wood, which is crucial for the quality production of wine and brandy.

 If adequate washing is not carried out, impurities and undesirable aromas in the wood can affect the taste and smell of wine and brandy, and even impair their quality.

 Therefore, the washing of oak components is an important step in the production of wooden barrels, which can be crucial for achieving high quality wine and brandy.

 Water is used for this process, which allows the removal of impurities and undesirable aromas from the wood, while at the same time preserving positive characteristics, such as color and aroma.

 The use of high-quality, well-washed oak components in the production of barrels is key to achieving high quality wine and brandy, and therefore the satisfaction of end consumers.

Toasting or charring of wooden barrels

Toasting or charring of wooden barrels is applied for achieving specific aroma, taste and character of wine or another liquor that ages in the barrels.

 It must be pointed out that toasting intensity can significantly affect the liquor character. Various levels of toasting may be used for achieving desired profile of aroma and taste, which further helps manufacturers create various styles of wine or other liquor.

 In order to achieve the desired toasting results, it is important to use quality wood and carefully monitor the process to achieve a balance between the aroma, taste and integrity of the drink.

Toasting (charring) of barrels
Average temperature °C
Cycle 1* (min)
Cycle 2* (min)
Total time
Light toasting (LT)
180
35′
0′
35′
Medium toasting (MT)
200
35′
1′
36′
Medium plus toasting (MT+)
210
40′
5′
45′
Heavy toasting (HAT)
220
35′
3′
38′

Make your own barrel

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Barrique Đorđević