.

Only nice timber with a straight trunk can be used for barrel-making. After the logs are cut to size, the staves of the barrel are to be formed, preferably through splitting;  following that,

« Back • Next »

the wood is to be mellowed in the open air, for at least two years, exposed to snow, sunshine, rain and wind.

After the maturing process, the wood is selected and the barrels are made through the use of different planes, choppers, carving knives, and clamping devices, and a lot of care. In the different areas, the most suitable types of barrels are always used for the different wines. In Hungary, the most wide-spread are the Gönc and the Szerednye type barrels, with a cubic capacity of 136 and 220 litres.

hungarian italian france