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As for wine and vineyard, climate, nature of the ground and hand of man gives personality to the wood and thus the renderings obtained in vinification or breeding.

The "Sessile" oak : the most noble wood essence for barrels.

We have been working for about 20 years in Bulgaria, a small Balkan country member of the European Union. The very contrasting climate, hot and dry in the summer and very cold during winter, is very favorable for the cooperage woods, indeed trees grows slowly wich results in a high density Sessile oak.

Crafting the finest Sessile oak barrel starts with the highest quality Oak staves which are sustainably sourced and air dried up to two years minimum by our coopers. The result : a very well adapted long tem wine breeding oak barrel known for it added fat, a great respect of the fruit and an exellent shelf life expectancy.

Acacia casks : as beneficial to rosés as they are to whites.

We are proud to have worked for the rediscovery of acacia as a cooperage wood. Vinification or aging in acacia barrels reveals more freshness and fruit aroma on the nose and palate, respecting the identity of all dry whites wines, late harvest or rosés thanks to the essence's delicacy!

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Tradition and inovation

The concern for specificity and authenticity is permanent throughout the wood aging process and manufacturing. Wood ages 24 months minimum or 36 months for our "Excellence" series. Bending or heating barrels are made by means of braziers fed with the same oak or acacia woods. We practice long heat, guaranteeing rounder renditions: low, medium, medium + or strong. The woods are not parboiled before assembling the barrels for a better preservation of their organoleptic properties.

Respect for traditions does not mean immobility. We seek for inovation every day as shown by our research carried out on the microbiological aspects of the aging of the woods, the specificity of the renderings of the woods according to the massifs of origin, the specific or comparative results of the breeding or vinification of white wines or red in our oak or acacia barrels... Inovation is everywhere with our brand new futaille for "premium wines", our wooden vinifications sets with minimal use of stainless steel for the sake of cost control, our mixed oak and acacia barrels for vinification of white wines...and we will continue to do so.

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Oak barrels

Made from the most noble oak species, the "sessile oak", also known as "Chêne Rouvre", woods comes from well-identified massifs, with characteristic terroir notes, they are aged at least 24 months and 36 months for our “Exclellence” series.

Our oak barrels are well adapted to long-term breeding, 12 months and more with great respect of the fruit and of the grape varieties identity. Rendering are really characteristic with a strong presence of vanillin and whiskey-lactones: very flattering on the nose and bright in the mouth they're very present at the beginning of breeding and rounding up from 9 to 12 months.

Traditionally used for breeding or red wines vinification, our casks are also very popular for dry or soft whites.

Our range of barrels is also available in acacia wood with subtle and fruity notes or mixed wood essences.

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Acacia wood cask: an old use

Most people thinks acacia barrel is a recent discovery but in fact it's nothing like that. We can already sees its apearence in 1861 "We never put Hermitage in old barrels ... .. For white wine, mulberry and acacia seems to agree better rather than the oak.” (Burgundy Wine and Wine Review. Dijon 1861, pp 585.602.) In Sauternes the "Bordelaises" were shaped by the local coopers with acacia wood growing on the edge of the Ciron, some of these centennials barrels are still used in the cellars!

Acacia barrels seems to be better suited than the oak barrel for the vinification of dry white wines or late harvests, it's characterized by a softer wooding, while bringing fat in the mouth preserving the typicality of the original product in terms of fresh fruit, vegetal and floral notes, for a better aromatic complexity. Acacia barrels fermented rosé, both very fine and fat in mouth, are "Premium" wines that are very popular for collation or dinner aperitifs. Acacia is also an "ecological" wood by nature, able to grow in poor siliceous soils with no inputs. It has a 25 years maturity point alowing the three to reach its hight density and aroma structures.

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Our range of product

Each type of barrels can be declined in three ways: oak wood, acacia wood or an oak/acacia blend for a better integration. For more silky renditions on tannic grapes, highly extracted wines, you will choose the "Excellence" range drying wood of 36 months minimum..

Nos barriques
"Bordelaise de transport" 225 liters
"Bourguignonne" 228 liters
300 liters
400 liters
500 liters

Wood Vinification Sets

Wood vinification leads to a better integration of wood into wine, more fat in mouth, more intense and varied aromas, a more sustained color .... and more. The wooden vinification system is available on 300, 400 and 500 liters. By respect for tradition and cost control, stainless steel is avoided when possible. Sets includes:

Wooden supports are designed for pallet truck uses (when barrels are empty).

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Acacia wood for trellising, a sustainable viticulture.

Traditionally used for the trellising of our vines, the acacia picket has its place in the actual context of a sustainable viticulture that is concerned with limiting the inputs:

Our triangular acacia stakes are either sawn or split. The sawn stakes, more regular, will be mainly used for its aesthetics properties. The split stake, more traditional, will be preferred for a better longevity and resistance. it is quite advised as an end/beginning stake. Indeed the slot in the wire respects the frame of the wood and limits as much as possible the entry of moisture and the development of micro-organisms. Its less regular shape will involve greater attention to planting.

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Contact us!

Barriques Jean Thoulouse Avantages & Différence
31, rue du Prilloume
31100 Toulouse
FRANCE
Phone: (33) 05 62 13 54 58
barriques.thoulouse@orange.fr