5000L Oak Vats

Please Contact us for a Customized Quote.

All Garbellotto Oak Vats or Foeders are custom made to our customer's specifications, direct from Garbellotto's factory in Italy. All custom orders can include the standard and/or optional accessories listed and more.

custom image

We make conical trunk vats from 10 to 200 hl. and on request up to 1.500 hl. and over for wine-making, storing, refining, distilling, vinegar or other uses.

We give a slight curving using direct fire to the vats, technically called “bombè“ so digitally controlled toasting – DTS® in order to bring out the aromas for both fermentation and aging.

The hoops are always perfectly watertight thus avoiding the long-term sagging of the stave. We also toast the vats with electronic control.
The narrowly spaced hooping with top quality galvanised phosphorated iron complete the building on the vats.sample image

All the vats are then pressure-tested in order to verify their perfect water-tightness and exact capacity. All the vats go through two strict control procedures, the first with steam then with water to verify the exact capacity and perfect hold.

Internal and external planning sand-papering and the application of a special natural transparent, transpirable varnish on the wood and the red strip painted around the end of the upper stave give the finishing touches.

Finally the relative accessories are installed depending on whether the vat is used for fermentation, storing or industrial usage.

In recent years we have had a notable increase in the request for vats for fermentation because the convenient stainless steel accessories can be used either for the fermentation or for the refining and storing of the wines. During fermentation, the anti-oxidising effect of the tannin combined with the micro-oxygenisation of the wood brings about a more limpid production of wine or grape must with a more stable aroma and colour all in a completely natural way.


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”

sample image



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.

sample image


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.

sample image


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.

sample image


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.

sample image


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.


custom image


  • Stave Length: 2000 mm (78.75")
  • Max Diameter 2100 mm (82.7")
  • Stave Thickness 55 mm (2.16")
  • Bottom Head Thickness 65 mm (2.55")
  • Top Head Thickness 65 mm (2.55")

DTS® - Digital Toasting System

custom image


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.

sample image


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)


sample image


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 tannin and 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 after many years of aging. This type of wood is therefore discarded and destined for other uses


We Accept

© 2024 The Vintner Vault · Powered by WebSell