Our quality charter

our goal is:

  • To supply used, healthy barrels in good condition.
  • To maintain traceability and resale of H&A contracted barrels.
Wine analyse before the final rackingSupply of the original invoices at the signing of the contractCleaning protocol according to the results of the analysesVisual and olfactive quality control made in the winery

Through our laboratory partners, we have obtained special rates for certain tests:

Cellar Atmosphere Test: 
Sample taken by a technician authorized by the laboratory

Wine analyse (from 2 to 14 criteria depending on the age of the barrel):

Acquired alcoholic content, Reducing Sugars, Total Acidity, Volatile Acidity, PH, Free Sulfur Dioxide, Total Sulfur Dioxide, Active Molecular SO2, Ethyl 4 Phenol, Ethyl 4 Guaiacol, Ethyl Acetate, Brettanomyces, Haloanisoles (TAC and family) and tasting by three different tasters.

We provide you with all the original invoices of the barrels

An examination of all the results of the analyses determines the attribution of a level corresponding to one of the following cleaning protocols:

Green level / Protocol 1: No defects found.

  • Rinsing of lees with cold water
  • Hosing with hot water with a maximum atmospheric pressure in order to eliminate solid matter (tartar)
  • Rinsing in cold water
  • Draining for a minimum of 24 hours followed by burning sulphur wick in the barrel

Orange Level / Protocol 2: Analyses show a “defect” susceptible to adjustment.

  • Rinsing of lees in cold water
  • Hosing with hot water with a maximum atmospheric pressure in order to eliminate solid matter (tartar)
  • Steam treatment
  • Rinsing in cold water to ensure a thermal shock
  • Draining for a minimum of 24 hours followed by burning a sulphur wick in the barrel

Red Level / Withdrawal: Rejection of barrel for wine use.

 

EXTERNAL EXAMINATION: GENERAL CONDITION OF THE BARREL AND ITS ENVIRONMENT

Seek to detect:

  • Minor defects: Cracks – Stains – Oxidation of hoops – Reddening – Stains…
  • Major defects indicative of down-grading: Leaks – Broken staves …

INTERNAL EXAMINATION: OLFACTORY AND VISUAL

The following possible olfactory defects are checked:

  • Acetic acid : mold
  • Ethyl acetate : vinegar
  • Haloanisols : mildew
  • Ethyl-4 guaicol – phenol : animals, sweat
Wine analyse before the final racking
Supply of the original invoices at the signing of the contract
Cleaning protocol according to the results of the analyses
Visual and olfactive quality control made in the winery
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the H&A quality standard:

Our barrels are checked and if necessary cleaned using different cleaning procedures ( hot water, cold water and/or steam). We recommend procedures and provide advice on proper barrel maintenance and quality monitoring over the barrel’s life cycle.We do not use any chemicals and we do not recondition the barrels.

The H&A Quality Standard is a recognized quality standard approved by well known oenologists and laboratories.

We provide you with a “barrel identity card” (original invoices, tests and quality control), which ensures full transparency regarding the barrel’s origin and use.

Quality control is carried out before we pick up the used barrels from our customers.