THE FUTURE OF WINE BARREL REJUVENATION IS HERE

We are sanitation-driven, not cosmetic—and that distinction matters.

Our process is engineered to do three things exceptionally well: remove tartrates and embedded wine residue, disrupt microbial colonies and biofilms at the surface level, and re-expose clean, previously toasted oak. This is not a flavor “reset,” and it’s not a substitute for new barrels. It’s a precision sanitation process used by serious wineries to lower spoilage risk, extend barrel service life, and return barrels to a clean, controllable interior state before refill.

Performance is verified, not assumed. Results are confirmed through post-head visual and tactile inspection, evaluated during subsequent fills through sensory assessment, and validated using each winery’s existing lab testing protocols. Clean barrels. Reduced risk. No guesswork.

Any flavor impact is secondary—and intentionally conservative.

Our process removes approximately 0.050 inches (50 thousandths) of wine-saturated surface material, without re-toasting or reshaping the barrel.

Our objective is clean oak contact, not aggressive flavor modification.

Most clients report:

• Neutral to subtle sensory change

• Improved fermentation confidence

• Reduced incidence of off-aromas over time

If flavor renewal is the primary goal, we help wineries evaluate whether alternative methods (re-toasting or cooperage services) are more appropriate.

Yes—because it serves a different purpose.

Our process is a precision sanitation and preservation service, not a commodity wash.

It is most cost-effective when used for:

• High-value barrels

• Barrels with contamination history

• Extending useful life by multiple vintages

Many clients use dry ice blasting selectively, alongside traditional methods, as part of a tiered barrel management strategy.

Deep enough to matter—without compromising the barrel.

Our process removes surface contamination and a thin layer of wine-impacted wood while preserving:

• Structural integrity

• Toast profile

• Barrel geometry

This method is not intended to replace heavy planing or re-coopering, but rather to bridge the gap between routine washing and major refurbishment.

We evaluate barrels individually and advise when a barrel is no longer a good candidate.

Our process:

• Uses food-grade dry ice

• Produces no secondary waste or residue

• Is performed in controlled environments with proper ventilation

Operators are trained in:

• CO₂ exposure management

• Equipment pressure control

• Barrel-specific blasting parameters

We treat safety and consistency as non-negotiables.

It’s a specialized tool, not a one-size-fits-all solution.

Our process is best suited for wineries that:

• Actively manage barrel life and risk

• Prioritize sustainability and water conservation

• Want inspection and accountability, not just cleaning

As barrel costs rise and sanitation standards tighten, adoption has steadily increased among wineries focused on long-term asset management.