G & P Garbellotto S.p.A. products

In order to provide more complete service, Garbellotto has carried out a renewing of the barrel line, not only aesthetical: the hoops have been rationalized with circles narrower and thicker in order to have the same static seal, but increasing the surface area of free wood, and so the micro-oxygenation; the available range of wood and thickness has been expanded, having wood throughout all France, not only in the Central Massif, but also near Paris in Fontainebleau, where two centuries ago Napoleon loved to hunt deer.

This product is the result of research by our collaborators into rationalising the use of normal ‘tonneaux’ in wine cellars.

The Experience  is the result of Garbellotto’s cooperation with renowned winemaker Roberto Cipresso. The name has the double meaning of the term ‘experience’ as a re-interpretation of fermentation in wood.

The toasting is the process that enhances the flavors of the wood catalyzing those already present in the same and positively evolving them. Until now this process was realized on a brazier fed with pieces of oak where it was placed the barrel or cask. It is clear that the wood evolves these aromas according to toasting temperatures, which must be on the range of 170/180/200 degrees centigrade depending on whether you seek, more or less aromas of vanilla, licorice, chocolate, or tobacco smoke.