As you know, most of our wines are vinified and aged for several months in oak and acacia barrels. After bottling, we are left with barrels that need to be cleaned. In winemaking terms, this process is known as sulfur wicking. It involves disinfecting the barrels by placing a lit sulfur wick inside them, whose purpose is to eliminate bacteria. However, this method has the drawback of leaving sulfur residues inside the barrels.
You have probably heard about the debates surrounding the presence of sulfites in wine. In order to reduce and better control the addition of sulfur dioxide (SO₂), Domaine de Cardon decided to invest in a UV wand. This tool allows us to sterilize our barrels without using any chemical products. It also helps us avoid the risks associated with toxic emissions and prevents potential alterations to our wines caused by incorrect SO₂ levels.
Even More Information About Our Barrels!
To vinify and age our wines, we have chosen to use barrels ranging from 1 to a maximum of 7 years old. Each year, a rotation takes place, and some barrels eventually become unsuitable for our needs. To avoid waste and destruction, we decided to rent out these barrels. Once their role with us is complete, they go on to other winemakers looking for older barrels, or to producers of whisky, rum, and other spirits, where they are given a second life.
