Garbellotto

Big Size Oak Vats

Please Contact us for a Customized Quote.

These vats have capacities between 25,000 and 100,000 lt or more.
(96,600 to 26,400 Gallons) They are all custom made to order and assembled on site. For wine and beer we use Oak but for other products different types of wood can be used according to the final use.

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Garbellotto Big Size Oak Vats

In order to better support the production needs of the wine and food industry and thanks to our wood stock of natural seasoning of 6 hectares, which allows us to have any type and quantity of timber, we are glad to present our new division.

These vats have capacities between 25.000 and 100.000 lt or more with different types of wood according to the final use.

WINE & BEER DIVISION

Dedicated to all the large producers of great wines and beers.

We produce vats and foeders made from oak, and acacia upon request.

SPIRITS DIVISION

Dedicated to all the distilleries that need for production needs require big vats for the refining of their distillates.

For these line we produce vats made from oak, ash and other wood species.

VINEGAR AND INDUSTRIAL DIVISION

For producers of vinegar and balsamic vinegar, or simply for the companies that need large capacity at low cost.

This production includes vats made from good quality wood of oak, or the more convenient larch, naturally seasoned in the open air.

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Construction

The construction of the vats is automated with directly assembling of the staves, avoiding the traditional Bombé (slight curvature of the staves) thanks to the special hoops that we use.

The hoops made in stainless steel 18/10 AISI 316 and equipped with self-locking clamp, in fact, guarantee a perfect sealing of the staves and makes easier and cheaper the construction of the vats on site.

The accessories such as doors and valves are all in stainless steel AISI 316. All vats are equipped with safety devices such as ladder support, safety latches and/or catwalks.

Thanks to a special commission of the vats we guarantee the perfect sealing of vats also with very dense liquids.

The choice of the best secular wood naturally seasoned in the open air guarantees a perfect seal and a soft and delicate aromatic cession to the product.

On request we can supply the vats with different toasting levels: light, medium and medium-plus.

The construction of the vats is automated by assembling the staves before any dry roasting, in order to facilitate the construction and reduce the costs, thanks to special hoops.

The hoops made in stainless steel 18/10 AISI 316 and equipped with self-locking clamp, in fact, guarantee a perfect sealing of the staves and makes easier and cheaper the construction of the vats on site.

The accessories such as doors and valves are all in stainless steel AISI 316. All vats are equipped with safety devices such as ladder support, safety latches and/or catwalks.

The test with water and air-compressed guarantee the perfect sealing of vats.

Standard Accessories:

  • Upper drainage cover in 18/10 AISI 316 stainless steel, diameter from 400 to 1,200 mm, with central hole for filling up or 22 cm diameter high pressure flue and release valve.
  • Stainless steel door opening outwards fixed to lower end of stave towards the bottoms of the vat.
  • Stainless steel valve for partial drainage and stainless steel pipes for full drainage complete with valve in whatever size or attachment desired.
  • Stainless Steel Ladder Support
  • Suitable 30 cm high wooden supports.

OptionaL Accessories:

  • Stainless steel sash door as the bottom end for complete and easy drainage of marc.
  • Thermal-conditioning pipes with polished stainless steel plate, proportionate to the size of the vat.
  • Recirculation pipe for pump-overs
  • Digital or mechanical thermometer.
  • Freestanding supports in stainless steel, 70 cm from the ground.
  • Tubes for “delestage”

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STAINLESS STEEL Upper DOOR 18/10 AISI 316

Dimension in proportion to the diameter of the vat from 40 to 120 cm. Available in 2 versions: central with relative filling-up hole or with 22 cm diameter escape pipe complete with pressure valve.

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Stainless Sttel Door 18/8 AISI 304 with Silicone Gasket

Fitted at 30 cm from the bottom 31 x 42 cm measure, easy to reach, opening outwards.

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Total Drainage Group in Stainless Steel 18/8 AISI 304

Complete with final valve as requested, fitted to one central stave at the bottom of the vat.

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Optional Temperature Control

Made of stainless steel 18/10 AISI 316 plates with double welding system and probe shaft. It can be fitted horizontally or vertically depending on the height of the vat. One plate for every 50 hl holding capacity.

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Optional Stainless Steel 18/8 AISI 304 Sash Door

Fitted to the under side of the Vat for removing grape must and solids.

On request we can build simpler and much less costly open vats, either conical trunk or vase-shape, usable only for small amounts at the fermentation stage of wine-making. We also build tubs for saunas or private use with “neutral” wood species that do not interfer with water, such as larch and maple, etc.

 

DTS® - Digital Toasting System

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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.

If the temperature and internal exposure of the staves is not homogeneous and controlled, the result are casks or barrels with aromas undefined. The staves taking less heat will develop bitter and negative aromas, the staves that take too much exposure can produce negative aromas of graphite. For this reason we created and patented the DTS® digital toasting, where a tablet, thanks to sensors, can handle the fire levels so that it is constant over the entire surface of the wood.

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This not only guarantees but enhances the aromatic result of wood eliminating once and for all the “surprises” due to a toasting system not perfectly controlled. We offer:

170° Light Toast

175° Light/Medium Toast

180° Medium Toast

190° Medium Plus

200° Heavy Toast

 

 

Patented NIR® only from Garbellotto!

The only barrels with flavor guaranteed (patented)

 

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The growth of wood, like grapes and all natural products, depends on micro climatic variables such as the degree of humidity in the area, the composition of the earth as well as the exposure of the hill or plain. The selection criteria generally used are based only on the region and the experience of the producer. It cannot be said that wood originating from a specific region has a higher level of polyphenols than others grown in other regions, since the origins don’t make the difference, whereas the single stave does. If we think about the difference between the grapes produced in one vineyard and others produced at a distance of 5 km we can well understand just how much difference exists inside a forest where the distances reach 100km and over. The ordinary methods of analysis are ineffective as only samples of a few cm of wood are assessed in laboratories and are thus representative only of themselves.

With NIR (Near Infra-Red) technology every stave is controlled under infra-red light and its aromatic and structural features are analyzed online in order to have all the information as if it were a radiography.

With NIR we have been able to identify 4 commercial categories:

Structure: it identifies the structural feature, is wood characterized by high contents of tanninand ellagitannins. The wine acquires structure and body, the color settles.

Sweet: it identifies the sweet feature, is wood characterized by high contents of vanillin and furfural. The wine acquires hints of sweet aroma.

Spice: it identifies the spice feature, is wood characterized by high contents of lactone and eugenol. The wine acquires hints of spice.

Equilibrium: it identifies that there is no dominant character. The wine takes on a flavor which is a mixture of the ones mentioned above and the wood feels well-balanced. We have also been able to identify the markerfor the Erbacea feature, bitterness which if present in a large quantity is not eliminated even aftermany years of aging. This type of wood is therefore discarded and destined for other uses