Barrels made from 150 year old oak trees will become neutral after three fills. Their ability to impart oak and oxygenate the wine will considerably diminish with each fill. After 5 years these neutral barrels end up in the planter market or landfill. When you ReCoop a neutral barrel you decrease the demand on natural resources, eliminate new barrel production and minimize transportation services significantly lessening the impact on the environment.

In the Past

For centuries, barrels have been shaved in order to increase their useful life and reduce production costs. These old methods destroy the oak's structure and do not remove all the contaminants or wine residue, leaving you a shaved barrel characterized by undesirable off-flavors like "charred barbequed chicken"," burnt rubber" and a "lacquer nose".

The ReCoop Solution

The ReCoop process uses a patented, computer controlled method to ensure that all wine, ethanol and heat-affected wood from the original toast are removed. After toasting this "like new" barrel can once again provide furfurals, trans-oak lactones, vanilluns and other beneficial oak compounds to produce award-winning wine.