Dry preservation

Term for the sulphurisation or preservation of empty wooden wine barrels using so-called sulphur infusions. Other designations include casking, casking-in, empty cask brandy and sweet brandy. The barrel must be completely dry. The required number of sulphur slices (or sulphur rings) are placed on a burn-in wire (galvanised and annealed), which is hung in the middle or lower third of the barrel and the sulphur is then burnt off. The resulting sulphur dioxide kills bacteria and fungi. As a rule, one cut of three grams is needed for a barrel of 2 to 3 hectolitres and four cuts for a barrel of 1,200 litres. A further cut of half the quantity must be made every month.

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