Oak Barrels

The Garbellotto story began in 1775 when Giuseppe Garbellotto opened a carpenter’s workshop, where he also produced wine casks and barrels.

The timber used at present is the Quercus Petraea and the Quercus Pedunculata species of oak which, mixed together in proportions perfected over two centuries of experience, guarantee a wonderful bouquet. They can also produce casks made from other kinds of timber like cherry (Prunus Avium e P. Cerasus), acacia (Robininia Pseudoacacia), ash (Fraxinum Excelsior), chestnut (Castanea Vesca ) and other on request.

Over a century’s experience as well as continual scientific research, means a steady improvement of the quality standard of the wood used. Chemical analysis are realized thanks to their Botti & Barrique NIR® system to evaluate the concentration of the aromatic compounds (Total extract, Elagitannins, Phenols, Aldehydes, Lactones, Furans, Vanilline to name but a few).

Timber is purchased directly from the best European forests in France, Slavonia and Germany, where their experts choose only the best part of the timber.
In Conegliano, the wood is cut using the quarter-sawn method for casks and the ‘split’ method (‘a spacco’) for barrels. Both of these methods leave the wood fibres intact, keeping them parallel.
Only the best wood which passes strict selection controls is chosen to be seasoned naturally while the wood that does not reach their standards is resold.
Obviously the wood chosen must be top quality, without knots, splits, traces of ring etc. because these would cause leakage and deformation.

Natural aging is a very important step in the selection of the wood and is indeed the only method to achieve perfect physical and chemical stabilisation of wood, especially if it is oak which as colloidal sap, thus ensuring a sweet, aromatic discharge from the wood without a green or astringent after-taste.

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