BARRELS
Tonnellerie Ermitage proposes a wide range of barrels from standard 225 L and 228 L, to larger 300 L to 600 L formats, as well as cigar-shaped barrels which offer an optimum content/container ratio.
The Ermitage barrel develops and matures over time, highlighting the fruit whilst respecting the winemaker’s objectives. The Ermitage range offers the options of light toasting and prolonged stave seasoning from 20 to 24 months minimum.
BARRELS
Tonnellerie Ermitage proposes a wide range of barrels from standard 225 L and 228 L, to larger 300 L to 600 L formats, as well as cigar-shaped barrels which offer an optimum content/container ratio.
The Ermitage barrel develops and matures over time, highlighting the fruit whilst respecting the winemaker’s objectives. The Ermitage range offers the options of light toasting and prolonged stave seasoning from 20 to 24 months minimum.
BORDEAUX 225 L BARRELS
BURGUNDY 228 L BARRELS
SPECIAL BARRELS
LARGE FORMATS
The Tonnellerie Ermitage, as part of the Charlois group, benefits from a unit, established in the heart of the cooperage region of France, near Cognac since 1870, dedicated to the conception and fabrication of large formats.
This workshop possesses skills that are specific to the manufacture of these prestigious products. From the choice of oak to installation in the cellar, the conception and the supervision of each project is entirely personalized.
PROJECT ASSESSMENT
For each project, a complete and personalized analysis of the technical feasibility is undertaken on site. The accessories are determined depending on the winemaker’s planned use of the vat. Once the specifications are complete, a detailed project plan and estimate are drawn up. After validation, the vat can be put into production.
TOASTING
After the first elements of the vat have been assembled (shaping, fixing, mounting of the first circle, or rose, of staves) toasting remains the essential stage in its fabrication. It associates the expertise of the cooper with the sensibility of the winemaker.
It is also the mechanical means by which each stave is bent into shape by the combined action of heat and water. Using the same technique as is employed for the barrels, a toasting phase of several hours is necessary, after slowly reaching temperature. It is during this stage, critical for the aromas, that the heat will penetrate deeply into the heart of the wood to extract its most subtle aromatic compounds.
TANKS
A complete analyse of the technical constraints is carried out on site for each project, and the accessories are determined according to the destined use of the vat. Then, once the specifications are complete, a detailed project plan and estimate can be drawn up. After validation, the vat can be put into production.
Toasting is the primordial stage in making the vat. It associates the ancestral skills of the master coopers with the latest oenological expertise. It is also the mechanical means by which each stave is bent into shape by the combined action of heat and water. With the same technique as is used for the barrels, a prolonged toasting phase of several hours is necessary, after slowly reaching temperature. It is during this stage, critical for the aromas, that the heat will penetrate deeply into the heart of the wood to extract its most subtle aromatic compounds.
Each vat is a unique creation through which the cellar-master will express their personality. Whether they are destined to hold wines or alcohols, for vinification or for ageing, closed or open top, to be used in France or overseas, our master craftsmen can respond to all needs.
CASKS
Our experience of the forest and the reputation of our buyers allow us to select and purchase the highest quality lots of wood from the very best forests. The quantity of wood that we stock is our best guarantee of ideal seasoning and regularity of production. The conception of each tun is adapted to individual demand, for making and maturing wine or alcohol.
LARGE FORMATS
The Tonnellerie Ermitage, as part of the Charlois group, benefits from a unit, established in the heart of the cooperage region of France, near Cognac since 1870, dedicated to the conception and fabrication of large formats.
This workshop possesses skills that are specific to the manufacture of these prestigious products. From the choice of oak to installation in the cellar, the conception and the supervision of each project is entirely personalized.
It is also the mechanical means by which each stave is bent into shape by the combined action of heat and water. Using the same technique as is employed for the barrels, a toasting phase of several hours is necessary, after slowly reaching temperature. It is during this stage, critical for the aromas, that the heat will penetrate deeply into the heart of the wood to extract its most subtle aromatic compounds.
Toasting is the primordial stage in making the vat. It associates the ancestral skills of the master coopers with the latest oenological expertise. It is also the mechanical means by which each stave is bent into shape by the combined action of heat and water. With the same technique as is used for the barrels, a prolonged toasting phase of several hours is necessary, after slowly reaching temperature. It is during this stage, critical for the aromas, that the heat will penetrate deeply into the heart of the wood to extract its most subtle aromatic compounds.
Each vat is a unique creation through which the cellar-master will express their personality. Whether they are destined to hold wines or alcohols, for vinification or for ageing, closed or open top, to be used in France or overseas, our master craftsmen can respond to all needs.