COMPANY PROFILE

BARRELS HUB, INC.

Barrels Hub, Inc. logo


CONTACT INFO

Address

4933 Shasta Ct.
Kelseyville
CA, 95451
United States
Phone
678-238-6987
Fax
Primary
Marius Girlea

We are all mortal until the first kiss and the second glass of wine (Eduardo Galeano, wine journalist). We couldn’t say it better…

This is why our business is wine, your wine.

We are your friends if you love oak, if you enjoy the richness of wood flavors, if you wanna taste your wine years from now and last but not least, if you know how to balance grapes and wood.

We may be  your partners too since we distribute oak barrels from the best woods in the world. France, US, various European countries contribute to the first barrels hub in born in Georgia.

SERVICES


At the end of the day it is all about wine… All we do is to provide a tool. An exceptional tool, without a shadow of a doubt, but still a tool. Our input comes at the end of a work done by many people, each and every one trying his or her best, aiming for the best. Our goal is to match those efforts and to add as much quality as we can to what we all love so much: our wine!


New barrel preparation for immediate use

  1. Fill the barrel with 5 gallons of hot water over 175°F and tighten the bung in place.
  2. With the barrel standing on end, rotate the barrel on its head a minimum of two complete rotations. Flip barrel and repeat on other head.
  3. Place the barrel horizontal on its bilge and rock from side to side while slowly rotating the barrel to get complete coverage with hot water. Continue rocking & rotation motion for four complete barrel revolutions.
  4. Remove the bung and allow barrel to drain completely, now you are ready to go.


New Barrel preparation for tomorrows use

  1. While the barrel is standing on its head fill barrel it half way with of water, now fill the head with water and leave it alone for 6-8 hours.
  2. Empty the barrel, then rinse once with fresh water and allow to drain completely.


New barrels stored dry before using

  1. Check to see if any off-smells are found in cardboard & plastic wrapping of barrel.
  2. The best storage conditions occur when these listed below are met.
  3. Try to keep your cellar at about 70-80% humidity
  4. Try to keep the cellar doors closed and air movement to a minimum
  5. Try to keep the room as dark as possible throughout storage, again for dry new barrels.


Used barrels Cleaning and Storage

  1. To clean the barrel, winemakers have several options including hot water barrel jet nozzles, Ozone machines, Sodium Percarbonate rinses, citric acid washes, and soda ash washes. Each procedure has its uses. Normally we prefer the less chemical usage route of hot water jet nozzles such as Gamajet, or the Tom Beard system.
  2. Our experience with ozone cleaning is increasing. The standard suggested process with ozonated water is to first perform a hot water rinse until the water runs clear, followed by a three minute rinse with ozonated water.
  3. A sodium percarbonate wash (Proxycarb™) is the best option for cleaning of off-flavors. Citric acid washes are used to neutralize residual chemicals.
  4. Soda ash washes are primarily used to remove tartrates but are generally considered a harsh barrel treatment.
  5. Once the barrel has been cleaned allow the barrel to dry completely on a rack with the bunghole facing down.


Once dry here are 4 methods to store used barrel until there next use.

  1. Barrel must be dry, Burn 10-20 grams of sulfur wick per barrel.
  2. Use gas SO2 and inject about 5 seconds per barrel and ok if slightly moist to dry.
  3. To keep the barrels moist for a longer storage time try 5 gallons of H2O 50 grams Tartaric Acid & 50 grams or Potassium meta-bisulfite. Roll the barrel around and then leave it alone. Seal the bunghole with a paper cup, wooden bung, or a silicone bung. Repeat re-sulfur monthly.
  4. After a good rinsing try procedure above put 2oz. of Vodka, seal then roll it around, repeat monthly until you need the barrel. Water rinse then fill with wine.


BARRELS HUB TOASTING

Getting our barrels ready for your wines is the key for your wine to reach their full potential.
  The toast is a crucial process which heightens all the wood’s potential, in terms of aroma and flavor.
  Thanks to our innovations and all the efforts made, our cooperage masters this stage fully and produces casks that meet the precise needs of each customer.
  Thanks to the precision of our toasting system we can elaborate several profiles. Each type of toast optimizes the required input of aromatic notes and enhances the fruit.
  The different toast profiles combined with the wood origins and grain types, results in customized casks that match the distinctive features of each wine and the precise duration of maturing required.
  The regularity in terms of quality of is guaranteed by our toasting system, which also assures the reproducibility of the profiles.