FAQs
Can I choose the toast level?
Yes, at ReCoop we use computer-controlled quartz heaters to toast a barrel consistently. Our house toasts include medium minus, medium, medium plus or heavy. We can also custom toast to a winemaker's specifications.
How many years of additional life can I expect out of a ReCooped barrel?
A ReCooped barrel, like a new barrel, becomes neutral after 3 years and can then be used for another 2 years as a neutral barrel.
What characters and flavors can I expect from a ReCooped barrel?
A ReCoop barrel has the same character and oak impact on your wine as the original cooper's signature style.
What are the advantages of a ReCoop barrel?
Production cost savings, clean oak flavors, color stabilization benefits, improved oxygenation (thin stave), an additional 20 litres (material removed during planning) and environmental sustainability.
Are all wine barrels suitable to be ReCooped?
No. A barrel must be in good condition to be ReCooped.
How can I ensure my neutral barrel will pass the quality control standards prior to ReCooping?
Choose only clean and structurally sound barrels. There are six quality controls stages a barrel must pass during production that ensure a quality barrel is returned to you. ReCoop will fail barrels that are structurally compromised or have any contaminant such as Brett, VA and others. ReCoop will not charge you for a failed barrel.
My barrels will be in transit for a number of weeks, will I need to hydrate my barrels prior to filling?
All barrels must be re-hydrated according to the instructions that are enclosed with all ReCoop barrels.
Can a "ReCooped" barrel which originally contained red wine now be filled with white wine?
Yes, a barrel that was once used for red wine production can be ReCooped and used for white wine, red wine or spirits production.
Can I expect possible off flavors from a ReCoop barrel?
No. Unlike traditional barrel shavers, the ReCoop process planes 6-7 mm (1/4 inch) from the inside of the barrel and heads, cures the wood to remove all the trapped ethanol and properly toasts the barrel. This not only removes the wine penetrated wood in a neutral barrel but also ensures that no ethanol affected wood is toasted - the culprit of many off-flavors.
How do I best use a ReCoop barrel?
Put it into production today and make great wine!
