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1 Tonnellerie Rousseau Z.A. des Champy COUCHEY Burgundy - FRANCE Phone: +33 (0) Fax: +33 (0) contact@tonnellerie-rousseau.com Nov Illustrations and specifications are not contractual - RCS Agence Buenos Aires. Pictures: Fotolia, Getty Images, C. Bon, S. Chapuis.

2 Professional Catalogue Barrels and Large Formats Tonnellerie Rousseau Père & Fils

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4 Rousseau: An outward looking family-owned company Since its creation in 1954, the Rousseau cooperage has always based its strength on the same strong values: maintaining tradition, the love of a job well done, the constant pursuit for quality, which led, a few months ago, to the ISO and PEFC accreditations (see pages 6 and 14), and last but not least, family values. It is no coincidence that the cooperage trained 10 Best Craftsmen of France («MOF»), including Julien Rousseau, the founder, his son Jean-Marie (the General Manager) and his grandson Jean-Christophe, manager of the large formats unit. This had never been seen before in the French cooperage industry! With its rich history, the Rousseau cooperage is soundly looking into the future. From left to right: Frédéric, Nicole and Jean-Marie, Jean-Christophe Rousseau Welcome in this new version of our professional catalogue! History In 1985, Jean-Marie Rousseau, Julien s son, decided to manufacture barrels as well. He became the general manager in His sons Jean- Christophe and Frédéric joined the cooperage in 2001 and 2004, respectively Creation in 1954 by Julien Rousseau. The cooperage originally specialized in building and renovating large formats Exportation to new countries: Switzerland, Germany, Austria, Australia, New Zealand 1994 Beginning of exportation towards the US coopers of the company are named «Best Craftsmen of France», including Julien Rousseau, the founder 2004 Once again, 5 coopers are named «Best Craftsmen of France», including Jean-Marie and Jean-Christophe Rousseau (3 generations of «Best Craftsmen» in the family) Launch of the 1 st barrel of the Expert Range, called piano Rousseau obtains the PEFC certificate (see page 14) As a tribute to the Best Craftsmen, the new video barrel is launched as part of the Expert Range To celebrate the company s 60 th birthday and to foster its development, all activities will be consolidated in new facilities based in Gevrey-Chambertin 2013 and a few months later the ISO certificate (see page 6)

5 The Rousseau cooperage has always paid great attention to quality control. A fact witnessed and appreciated by over 800 customers around the world who use our products for wine making and ageing. Over the years we have adopted numerous measures to improve customer service and satisfaction. Jean-Marie Rousseau, General Manager and Best Craftsman of France 10 BEST F r a n c e o f C r a f t s m e n Quality Best Craftsman of France (hereafter MOF). Since its creation in 1954, the Tonnellerie Rousseau has trained and formed 10 MOF, including 3 generations of the Rousseau family. This success is based on a constant pursuit of excellence in the skills and craft of cooperage, and the ambition to offer customers the services of the best coopers in France. The video cask is the fruit of this initiative and the work undertaken in the development of the Expert Range. Health and Safety For a number of years we have concentrated on eradicating a recurrent problem in the industry, that of the musty or corky flavour (TCA-TCP) produced by the casks. In partnership with an independent laboratory with a worldwide reputation in this field, we have developed a number of measures designed to control and eradicate any risk of contamination. They cover : environment controls (production areas, storage areas, logistics vehicles), controlling the raw materials used in the production areas and elsewhere on site, controlling the finished products, systematically filtering and controlling the water supply, a contamination confinement procedure for containers loading. Research & Development Since 2004, our R & D department has generated a number of initiatives to improve customers cask ageing processes. This has led us to create a new range of products, the Expert Range. We work with an external agency to control all R & D activities. Our unique objective is to offer high quality and high performance products to our customers. 4

6 After Sales Service We offer a personalised After Sales Service to both domestic and export customers. Our network of specialists, in 17 different countries, can answer customers problems within 48 hours. Skills and Expertise We have put together a team of experts with over 50 years of combined experience in winemaking and cask ageing. This expertise has been fundamental in the development of a number of our Large Volume Products; tuns and vats and 57 to 600 litre casks. Our experts provide solutions for a wide range of cask ageing problems from large capacity ageing to the more traditional or sophisticated products. They also use design and planning software to advise on the construction and installation of cellars and storage tanks. Multi-cultural Providing services and products to international clients has developed our experience with different cultures in over 40 different countries and regions. Our multi-disciplined team can deal with your requests and provide services in French, English, Spanish and German. Youth and Dynamism We have a young, dynamic and reactive team, average age 35, capable of responding to the problems of a market and environment in the throes of profound changes. Our corporate structure is also geared towards job satisfaction and stability, with the average employment longevity being over 10 years. 5

7 Tonnellerie Rousseau: One of the first cooperages to obtain the ISO certificate On July 3 rd 2013, Bureau Veritas confirmed that Tonnellerie Rousseau had complied with international standards on food safety, and consequently obtained the ISO certificate. Always wanting to satisfy its clients, Tonnellerie Rousseau applied for the certificate to meet the increasingly demanding requirements of national, but also international partners in terms of food safety. Nowadays, consumers feel more concerned about food safety and are better informed through the media. This certificate ensures the quality and reliability of the products and services offered to the various actors on the market. What is the ISO certificate? ISO is the only standard recognized on an international level, the result of a consensus forged by 45 countries and various private and public organizations. The ISO international standard specifies the requirements for a food safety management system that involves the pre-requisite programs (PRPs), Operational pre-requisite programs, and HACCP principles. It also integrates application steps developed by the Codex Alimentarius. What changes for Rousseau? In order to meet the standard requirements, and to provide its clients with better products, Tonnellerie Rousseau reinforced its procedures in terms of traceability, and the fight against possible contamination sources (water, wood, air ) and increased its level of requirements with its providers. This certificate has been implemented to improve the quality of our products, and to take the whole cooperage to the next level. We are proud to be the 4 th cooperage in France to obtain this certificate. 6

8 Summary Expert Range Traditional Range Confidential Range Work methods and synthesis Large Formats Maturation and Storage Large Format Vinification Contacts... piano allegro forte video HBC Blend HBE Blend HB Blend Tronçais Bertranges Châtillon HB 36 Blend Stave wood selection and general process Aromatic profiles summary User advice and maintenance for barrels Maturation and storage vats Round casks Oval casks User advice and maintenance for maturation and storage products Large formats Additional information Vinification vats Vinification and ageing vats User advice and maintenance for vinification products France Export P. 9 to 13 P. 15 to 18 P. 19 to 23 P. 25 to 30 P. 31 to 40 P. 41 to 45 P. 46 to 47 7

9 Why create the Expert Range? The Rousseau cooperage has always listened to its customers - that is an essential element to a long-lasting and quality partnership. It is also what makes you question yourself, and improve your working methods. A decade ago, we felt there was a new trend on the market. Our customers seemed to be looking for new barrels that could provide restrained oak impact and enhance fruitiness, typicity and terroir. Some clients also wanted to mature their wines in a shorter period to respond to the needs of the market. However, both winemakers and oenologists were not ready to give up new barrels, since they are easy to use, and their sanitary qualities are undeniable (they are perfectly clean, uncontaminated containers). After observing these facts, we started thinking of new methods that could help us neutralize wood impact, especially at the beginning of maturation. We conducted some wood and toasting tests, in partnership with some local Burgundian winemakers, until we found the perfect match. This happened in 2004 with the creation of the Expert Range: the first piano barrel was successfully launched that year. After working on white wines maturation, we then concentrated our efforts on red wines and launched, over the next few years, our allegro, forte and video barrels. These 4 products, with their specific blends and toastings, now make up the Expert Range, which focuses on precision, performance, and reproducibility. 8

10 Expert Range piano allegro forte video 9

11 piano expert RANGE Aromatic Profile Code Type Source Profile Aroma Tight / medium tight grains blend Selected on site Organoleptic & Mechanic Discreet wood impact Enhanced fruitiness Underlines fruitiness, develops freshness, respects the typicity of the grape and the soil. Dynamic end notes in the palate. Technical DATA Brand Method Toasting Performance Recommendations Neutralises undesirable molecules. Double Toasting ML Stress-free toasting Low temperature Slow and deep oak extraction. Long toasting process at a very low temperature for a stable tannin polymerization and no torrefied aromas. No intended complex oak impact. White grape varieties Recommended for wine ageing periods of up to 10 months Accentuates fruitiness, typicity, style and soil. Available products Volume (litres) Stave Length (mm) Head Ø (mm) Bilge Ø (mm) Stave Thickness (mm) Weight (Kg) No. Galvanised Hoops

12 allegro expert RANGE Aromatic Profile Code Type Source Profile Aroma Tight / medium tight grains blend Selected on site Organoleptic & Mechanic Round Smooth A harmonious blended character, with slight toasted notes. Supple and full bodied tannins. Technical DATA Brand Method Toasting Performance Recommendations Double Toasting M+ Slow and deep oak extraction High temperature More energy for increased extraction Developed empyreumatic aromas (roasted coffee - toasted bread - mocha) Much more expressive than the ML. Oak extraction encouraging wood/wine exchanges of tannin and aromatic agent content. Red grape varieties Recommended for wine ageing periods of up to 10 months Available products Volume (litres) Stave Length (mm) Head Ø (mm) Bilge Ø (mm) Stave Thickness (mm) Weight (Kg) No. Galvanised Hoops

13 forte expert RANGE Aromatic Profile Code Type Source Profile Aroma Tight / medium tight grains blend Selected on site Organoleptic & Mechanic Empyreumatic aromas Toasted bread Structured oak impact. Oak tannins. Very expressive, round and generous. Technical DATA Brand Method Toasting Performance Recommendations Noticeable empyreumatic expression Double Toasting HT «High temperature extraction» High level of torrefaction High levels of extraction substantially degrade initial layers of oak. Accentuated wood/wine exchanges Structured note of oak impact. Oak tannins. Very expressive, round and generous. Red grape varieties Recommended for ageing periods of 10 months & less Neutralises undesirable molecules Available products Volume (litres) Stave Length (mm) Head Ø (mm) Bilge Ø (mm) Stave Thickness (mm) Weight (Kg) No. Galvanised Hoops

14 video expert RANGE Aromatic Profile Code Type Source Profile Aroma Extra tight grain selection Selected on site Organoleptic & Mechanic Authentic Enhanced fruitiness Long after-taste Best suited for structured, more complex wines with long ageing potential. video clearly reveals the typicity and individual nature of each wine. Technical DATA Brand Method Toasting Performance Recommendations Irreproachable finishings and mechanics. Double Toasting ML Stress-free toasting Low temperature Long and light toasting Neutralises undesirable molecules. Underlines fruitiness, develops freshness, respects the typicity of the grape and the soil. Dynamic end notes in the palate. Fine oak notes, delicate and light. Very harmonious, blended character, supple and elegant tannins. White & Red grape varieties Recommended for wine ageing periods of 11 months and over Wines with great potential. Top end of the market. Available products Volume (litres) Stave Length (mm) Head Ø (mm) Bilge Ø (mm) Stave Thickness (mm) Weight (Kg) No. Galvanised Hoops

15 PEFC: an ongoing process for sustainable development Making sure the company s activities are fully compatible with sustainable development has always seemed essential to us. Our PEFC certificate, obtained in 2012, shows our commitment to the sustainable management of French forests. Our technical team carried out a full audit of our wood suppliers to answer the PEFC requirements, in particular in terms of traceability. Indeed, through this certificate, we achieved reinforced traceability to be at the level of our customers and quality-wine lovers needs. This process also enabled us to rethink our work methods, while showing the company is firmly turned toward the future. The PEFC certificate definitely indicates new capabilities for the cooperage, and improved service for our customers. Facts: 5 million hectares are covered by the PEFC program, which represents nearly 30% of French forests forest owners and companies in the wood sector were part of the PEFC scheme as of January The PEFC is recommended by the European Commission. 14

16 Traditional Range HBC Blend HBE Blend HB Blend 15

17 HBC Blend Traditional range aromatic profile Code Type Source Profile Aroma HBC Rousseau blend Centre France Rich Aromatic Round and full bodied, elements of richness, butter and vanilla (potential high level of vanillin and polysaccharides) technical data Brand Method Toasting Performance Recommendations L Surface Toasting for a phenolic oak expression - no toasting expression. Further information The Centre of France is a vast region, covering several Departments (Counties), and is home to a number of well known forests. The most famous is the forest of Tronçais. HBC barrels express the aromas of a soil rich in polysaccharides and vanillin. The natural overall sweetness of the oaks of Tronçais, with notes of vanilla which develop in the air dried, rough staves, first found success with the top quality Cognacs and for the last thirty years, with wines all around the world. HBC Natural Stabilization ML M+ HT Available products Stress Free toasting - Low Temperature - Balanced oak expression. Slow & Deep oak extraction. Enhance toasted and oak expression. High Temperature extraction - Favouring empyreumatic characters and structural oak potential. White & Red grape varieties Recommended for wine ageing periods of 12 to 15 months Volume (litres) Stave Length (mm) Head Ø (mm) Bilge Ø (mm) Stave Thickness (mm) Weight (Kg) No. Galvanised Hoops

18 HBE Blend Traditional range aromatic profile Code Type Source Profile Aroma HBE Rousseau blend East France Spicy Dynamic Hint of fresh oak. This profile produces an extensive, expressive wood with potentially rich polyphenolic properties, rich in lactone. technical data Brand Method Toasting Performance Recommendations Further information The Mountain region of the Vosges, which extends right up Burgundy, provides high quality oak trees. The soil has very similar characteristics to that in Northern Burgundy, such as at Châtillon for example. The oaks grow slowly due to the harsh weather conditions and hilly countryside, in the foothills of the mountains. This environment produces very tight wood grains. The organoleptic potential of HBE blend is rich in polyphenols, but lacks in polysaccharides or aromatic agents such as vanillin. HBE provides the exact opposite organoleptic profile to oaks from the Centre of France, and the Allier in particular. HBE Natural Stabilization L ML M+ HT Available products Surface Toasting for a phenolic oak expression - no toasting expression. Stress Free toasting - Low Temperature - Balanced oak expression. Slow & Deep oak extraction. Enhance toasted and oak expression. High Temperature extraction - Favouring empyreumatic characters and structural oak potential. Red grape varieties Recommended for wine ageing periods of 12 to 15 months Volume (litres) Stave Length (mm) Head Ø (mm) Bilge Ø (mm) Stave Thickness (mm) Weight (Kg) No. Galvanised Hoops

19 HB Blend Traditional range aromatic profile Code Type Source Profile Aroma HB Rousseau blend Mix of French forests Delicate Fine and light Fine light tannins, very mixed oak character. technical data Brand Method Toasting Performance Recommendations Further information A classic Tonnellerie Rousseau product translated into a blend of traditional French oak. Each region has specific characteristics and each typicity represents one of the three major expressions assembled in the HB barrel. The Centre of France for polysaccharides, the East of France for tannin content, and light polyphenolic oaks for elegance, lightness and delicateness. The balanced profile of the HB barrel provides an authentic vision of the traditional culture of French cooperage. HB Natural Stabilization L ML M+ HT Available products Surface Toasting for a phenolic oak expression - no toasting expression. Stress Free toasting - Low Temperature - Balanced oak expression. Slow & Deep oak extraction. Enhance toasted and oak expression. High Temperature extraction - Favouring empyreumatic characters and structural oak potential. White & Red grape varieties Recommended for wine ageing periods of 12 to 15 months Volume (litres) Stave Length (mm) Head Ø (mm) Bilge Ø (mm) Stave Thickness (mm) Weight (Kg) No. Galvanised Hoops

20 Confidential Range Tronçais Bertranges Châtillon HB 36 Blend 19

21 Tronçais Confidential Range aromatic profile Code Type Source Profile Aroma Forest of Tronçais (Allier) T Single Forest The Forest of Tronçais in the county of Allier Opulent Generous Rich in polysaccharides. Tronçais develops a natural buttery and creamy expression. The natural potential of vanillin provides light vanilla notes. technical data Brand Method Toasting Performance Recommendations Further information Tronçais is one of Europe s best oak forests with more than hectares of mainly high quality oak trees, some of which are more than three hundred years old. The forest has more than 85 registered natural springs. Middle Ages: Arrival of Christianity. Abbeys and monasteries were built on the edges of the forest and in clearings. 1670: Colbert, King Louis XIV s Finance Minister, decides to rehabilitate the forest which is in a terrible state. New plantations are laid out and new trees planted. Based on a 200 year cycle, the oaks provide wood for the navy s ships. This was the beginning of the renovation of the Forest of Tronçais. T Natural Stabilization L ML M+ HT Available products Surface Toasting for a phenolic oak expression - no toasting expression. Stress Free toasting - Low Temperature - Balanced oak expression. Slow & Deep oak extraction. Enhance toasted and oak expression. High Temperature extraction - Favouring empyreumatic characters and structural oak potential. White & Red grape varieties Recommended for wine ageing periods of 12 to 15 months Volume (litres) Stave Length (mm) Head Ø (mm) Bilge Ø (mm) Stave Thickness (mm) Weight (Kg) No. Galvanised Hoops

22 Bertranges Confidential Range aromatic profile Code Type Source Profile Aroma Forest of Bertranges (Nièvre) BR Single Forest The Forest of Bertranges in the County of the Nièvre Elegance Sustained A measured density of tannins, elegant and noble. technical data Brand Method Toasting Performance Recommendations Further information The Forest of Bertranges forms part of the larger Burgundy Nivernaise Forest. Offered in 1121 to the Priory of Charite-sur-Loire, its size was increased a number of times before becoming public property at the time of the Revolution. Today it covers 10,000 hectares. A peaceful haven with numerous century old oak trees, and many natural springs: Les Bougers, La Douée, La Vache, Vaux, Saint Vincent. Noble soil, whose foundations provide plenty of minerals and water. The oaks are elegant in character with a light tannic structure. BR Natural Stabilization L ML M+ HT Available products Surface Toasting for a phenolic oak expression - no toasting expression. Stress Free toasting - Low Temperature - Balanced oak expression. Slow & Deep oak extraction. Enhance toasted and oak expression. High Temperature extraction - Favouring empyreumatic characters and structural oak potential. White & Red Recommended for wine ageing periods of 12 to 15 months Volume (litres) Stave Length (mm) Head Ø (mm) Bilge Ø (mm) Stave Thickness (mm) Weight (Kg) No. Galvanised Hoops

23 Châtillon Confidential Range aromatic profile Code Type Source Profile Aroma Forest of Châtillon (Côte d Or) CH Single Forest The Forest of Châtillon, Burgundy Robust Vigorous Naturally rich in polyphenols. Expression of fresh oak and the noble tannins of oak. Oak impact remains taut and full of energy. technical data Brand Method Toasting Performance Recommendations L Surface Toasting for a phenolic oak expression - no toasting expression. Further information The Forest of Châtillon covers hectares, most of them are privately held. The public part covers hectares. The soil is mainly chalky with substantial watercourses, similar to the wine growing region of Burgundy. CH Natural Stabilization ML M+ HT Available products Stress Free toasting - Low Temperature - Balanced oak expression. Slow & Deep oak extraction. Enhance toasted and oak expression. High Temperature extraction - Favouring empyreumatic characters and structural oak potential. White & Red grape varieties Recommended for wine ageing periods of 12 to 15 months The Burgundy Mountains (300 meter high) offer a harsh climate for century old oaks, inexorably destined to a very slow growth rate. For Tonnellerie Rousseau, Châtillon will always represent the spirit of Burgundy. Specially selected for blends with organoleptic potential. Volume (litres) Stave Length (mm) Head Ø (mm) Bilge Ø (mm) Stave Thickness (mm) Weight (Kg) No. Galvanised Hoops

24 HB 36 Blend Confidential Range aromatic profile Code Type Source Profile Aroma HB 36 Rousseau blend Selected French forests Discrete Enhanced fruitiness The oaks have been selected for their balanced expression of the main potential organoleptic properties of French forests. Concentrating on a slow and natural stabilisation to keep only the quintessence of the oak. technical data Brand Method Toasting Performance Recommendations Further information The Tonnellerie Rousseau was a pioneer of the idea of aromatic profiles from the end of the 1990 s, and became interested very early on in the organoleptic potential of French oaks. The Rousseau HB 36 blend of oaks requires a traditional long, natural stabilisation of the rough staves. A 3 year drying can be recommended for specific wines. The oak s tannins are neutralised by the slow and natural oxidation of the wood. Rain and snow degrade the green tannins by slow and natural hydrolysis. HB months Natural Stabilization L ML M+ HT Available products Surface Toasting for a phenolic oak expression - no toasting expression. Stress Free toasting - Low Temperature - Balanced oak expression. Slow & Deep oak extraction. Enhance toasted and oak expression. High Temperature extraction - Favouring empyreumatic characters and structural oak potential. White & Red grape varieties Recommended for wine ageing periods from 12 months Volume (litres) Stave Length (mm) Head Ø (mm) Bilge Ø (mm) Stave Thickness (mm) Weight (Kg) No. Galvanised Hoops

25 A few options available for 228L barrels While we consider French oak as our core business, we also offer our customers some more original products to complement their wineries, and to give their wines some exotic aromatic profiles. (Options and delivery times are available on request) Please note these options are only available on 228L barrels due to wood availability. 228L barrels with glass display heads This barrel will bring your wines all the qualities you are looking for when maturing in oak barrels, but it will also bring the fun factor into your winery. You ll be able to show your visitors how wines mature inside the barrel, demonstating the colorful living process of yeast and juice turning into lees and wine. Rather than utilizing plexiglas, which tends to deform and discolor, we chose to use 8 mm thick tempered glass which guarantees maximum strength and visibility. Obviously, this barrel will require careful handling, since it will always be more fragile than a standard barrel. Having said that, it will delight your visitors and will show them an unknown aspect of wood maturation. 228L Acacia barrels (Robinia pseudoacacia) An acacia barrel provides a unique aromatic and floral profile quite different from oak. Its characteristics will be the lack of vanilla aromas and dried fruits/nuts (such as coconut and hazelnut). Acacia will differentiate itself by its delicate and lifted mineral and floral aromas. It is an interesting option for bringing exoticism into your winery, however, it won t have the same dynamics as an oak barrel. 228L American oak barrels. American oak is ideal if you d like to enhance vanilla and chocolate aromas. Its rich aromatic profile will bring moderate tannins and good volume to the wines, however, it has to be used carefully to make sure its aromas do not take over. 24

26 Work methods and synthesis Wood selection and general process Aromatic profiles summary User advice and maintenance 25

27 Wood selection and general process In order to better understand how we select, check and work with our raw material, you ll find below a summary of our main work methods. Wood (and its quality) being the centrepiece of our work, it seems important for us to highlight some particular points. 1. Our requirements on raw material Rousseau does not produce its own stave wood. We are not stave producers but coopers and we consider our job to be selecting beautiful raw material, and transforming it through production. Our main requirements are focused on the origin of wood (in accordance with our products ranges: Expert, Traditional, Confidential, and to lesser extent, on American oak and Acacia), and on tight, extra-tight, medium tight grains. We mainly use 4 varieties of oaks: Common oak, sessile oak, american oak, robinia pseudo acacia Origins: HB (France) Forest of Châtillon, HBC - Centre of France, Forest of Bertranges, HBE - East of France, Forest of Tronçais and American oak. We particularly pay attention to wood traceability and to our providers certificates (PEFC in particular). Origin of wood piano allegro forte HBC CENTRE of FRANCE EAST OF FRANCE HBE Forest of Châtillon «CH» Forest of Bertranges «BR» Forest of Tronçais «T» video HB 26

28 2. Reception of stave wood Checking and sorting stave wood is an important part of our work. We have to make sure our providers carefully meet our demands and specifications. These are the main stages when receiving stave wood: During the reception: The volume and the percentage of head staves is checked. Quality control: Wood is inspected stave by stave, and defective parts are returned to the provider. Staves are then stacked and strapped down. Pallets are identified with a code and a number: They are recorded in a computerized system with the following information: Type of part (stave / head) / number of lines / length / volume / date of entry on our timber yard / origin / storage area. 3. Seasoning and drying of the wood After controlling, stacking and recording the stave wood, the pallets are stored in our timber yard to stabilize humidity at around 14-15%. This is called natural drying or wood seasoning. The duration of natural drying mainly depends on the barrel range the wood will be turned into, but is a minimum of 24 months. After this period of time, the wood staves are dried inside a drying room to bring their humidity down to 9-10%, which is the optimal rate for production. The goal is not to speed up the seasoning process, but to foster consistency and reproducible precision and quality. 4. Toasting Each cooperage has its own signature: barrel bending and toasting depend on the cooperage s working methods. Toasting is undeniably an essential stage in barrel manufacturing. It will enhance the wood aromas, and erase its rawness. At Rousseau, barrels are bent and toasted the traditional way, with wood fire, using only oak cuts from our own wood scraps. The first stage is the bending, in other words, giving the barrel its shape using heat and water that make the wood flexible. The second stage is toasting, which gives a specific aromatic profile to the barrel. This is a key stage since a successful toasting is not only due to carefully following the process, but also to the cooper s experience and savoir-faire. There are 4 main levels of toasting which are Light (L), Medium Longue (ML), Medium Plus (M+), and Heavy (or «Forte»: F). The toastings of the Expert Range barrels are specific to each product. If you would like to find out more about these toastings, please refer to your Rousseau sales person. 27

29 EXPERT RANGE Code & Brand Type Selection Selected on site Organoleptic & Mechanic Extra tight grains blend Natural Stabilization & Dynamic Selected on site Organoleptic & Mechanic Tight and medium tight grains blend Natural Stabilization & Dynamic Aromatic profiles summary Profile Method Toasting Aroma Recommendations Maturation and storage Authentic Discreet oak impact Enhanced fruitiness Texture Long after-taste Type ML Stress-free toasting Low temperature Long and light toasting Irreproachable finishings and mechanics. Neutralises undesirable molecules. Underlines fruitiness, develops freshness, respects the typicity of the grape and the soil. Dynamic end notes in the palate. Fine oak notes, delicate and light. A harmonious blended character, supple and elegant tannins. Wines with great potential. Top end of the market. White & Red Grape varieties Recommended for wine ageing periods of 11 months or over Authentic Enhanced fruitiness Discreet oak impact Round and smooth Fruity Non sugar sweetness in palate Double Toasting Type ML Stress-free toasting Low temperature Type M+ Slow and deep oak extraction More energy for increased extraction Neutralises undesirable molecules No intended complex oak impact with this type of toasting. Accentuates fruitiness, typicity, style and soil. Underlines fruitiness, develops freshness, respects the typicity of the grape and the soil. Dynamic end notes in the palate. Developed empyreumatic aromas (roasted coffee - toasted bread - mocha) Oak extraction encouraging wood/wine exchanges of tannin and aromatic agents. A harmonious blended character, with slight toasted notes. Supple and full bodied tannins Neutralises undesirable molecules. White Grape varieties Recommended for wine ageing periods of up to 10 months Empyreumatic aromas Toasted bread Coffee - Mocha Type HT High temperature extraction High level of torrefaction Noticeable empyreumatic expression. High levels of extraction substantially degrade initial layers of oak. Accentuated wood/wine exchanges Structured note of oak impact. Oak tannins. Very expressive, round and generous. Neutralises undesirable molecules. Red Grape varieties 28

30 TRADITIONAL RANGE Code & Brand Type Selection Profile Method Toasting Aroma Recommendations ROUND AND SMOOTH HBC Centre France Rich in polysaccharides Buttery - fatty expression Complex Touch of vanilla (natural vanillin potential) L Enhances grape variety, soil and fruit. Adding the best to the wine. White & Red Grape varieties ML HBE East France Burgundy STRUCTURE Rich in polyphenols Hint of newly cut wood Reinforced tannic structure Oak impact Stabilization natural & dynamic M+ Enhances grape variety, soil and fruit. An elegant oak impact Supports the structure of the wine without influencing it. Prolongs the palette of aromas. Develops strong toasted and oak notes Red Grape varieties HB Rousseau blend BALANCED Blend of the principal French oak organoleptic potentials HT Adds purely cosmetic notes to delicate, light wines. Best suited for densely structured wines with strong character. White & Red Grape varieties CONFIDENTIAL RANGE Code & Brand Type Selection Profile Method Toasting Aroma Recommendations Tronçais (T) Centre France Allier Round and smooth Opulent Generous L Rich in polysaccharides, Centre France develops a natural buttery and creamy expression. White grape varieties Typical characteristic features Red grape varieties Rich Châtillon (CH) East France Burgundy Robust Vigorous STRUCTURE Natural stabilization ML The natural potential of vanillin provides light vanilla notes. Naturally rich in polyphenols, oaks from the Vosges and Burgundy have fresh oak expression and the noble tannins of oak. White grape varieties White Minerality Red grape varieties Rustic Bertranges (BR) Centre France Nièvre Elegance Sustained BALANCED M+ Oak impact remains taut and full of energy. A measured density of tannins which brings elegance and nobility to the house blend. White grape varieties Minerality Red grape varieties Delicate 36 months Blend (HB 36) Selection France ELEGANCE Discretion Enhanced fruitiness Natural stabilization 36 months HT The oaks have been selected for their balanced expressions of the main potential organoleptic properties of French forests. Concentrating on a slow and natural stabilisation to keep only the tannic quintessence of the oak. White grape varieties Red grape varieties Maturation and storage Recommended for wine ageing periods of 12 to 15 months Maturation and storage Recommended for wine ageing periods of 12 to 15 months Recommended for wine ageing periods over 12 months 29

31 User advice and maintenance barrels INITIAL USE Fill the barrel with approx. 20 litres of hot (around 104 F), filtered, chlorine-free water. Roll the barrel. Turn the barrel to wash both heads. The water must touch all internal surfaces. Leave on each head for 1 hour. Turn the barrel on its side. Roll again so that the water touches all the internal surfaces. Remove bung and drain. In case of leakage If a leak appears, fill the barrel full of water and leave until the leak is plugged. Caution: Do not leave the barrel full of water for longer than 24h Empty the barrel and rinse with fresh water before leaving to drain. If leaks still occur, contact your nearest Tonnellerie Rousseau agent or representative. PROLONGED STORAGE Leave the barrels with their protective plastic covering. Store barrels in an environment conforming to the following specifications: - Humidity, around 75-85% - No air currents - Low light - Cover exposed parts to protect against UV As a general rule, to maintain barrel quality, we recommend storing empty barrels in a cool, humid environment, away from sunlight and contact with air. 30

32 Large Formats Maturation and Storage products Maturation and storage vats Round casks Oval casks User advice and maintenance Large formats - Additional information 31

33 Maturation and Storage vats Which advantages? The quality that comes with maturation and ageing in large capacity oak vats Aromatic profile / More complex style Image and communication Positive financial impact Improved cellar logistics Optimisation of space 2 year Guarantee / Local After Sales Service Rectangular flush mounted door Stainless steel top and lid Available equipment Vats Equivalence Litres S10 10 x 228 L 2280 S15 15 x 228 L 3420 S20 20 x 228 L 4560 S25 25 x 228 L 5700 S30 30 x 228 L 6840 Stainless steel Racking valve Stainless steel draining valve Stainless steel door** Thermometer C Wine gauge-glass Paint * Taster Hydraulic bung Stainless steel top = Standard equipments / = Options / * Various colours available, ask us. ** Oval door / rectangular door / rectangular door flush-mounted. Technical data Vats Low diameter Head diameter Stave length Features in Centimetres Total Height S S S S S Varnish 1 Racking valve 2 Draining valve 3 Oval door 4 Tasting valve 5 Thermometer 6 Stainless steel top with lid 7 Arm taste lees Oak stands 900 A COUPE A-A ECHELLE 1 : 30 A 32

34 Round casks Which advantages? Qualitative approach Maturation and ageing in large capacity oak tuns Aromatic Profile/New style of technical finesse Image and communication Positive financial impact Improved cellar logistics Optimisation of space 2 year Guarantee / Local After Sales Service Available equipment Vats Equivalence Litres C6 6 x 228 L C10 10 x 228 L C15 15 x 228 L C20 20 x 228 L C25 25 x 228 L Technical data Racking valve Casks Length Ø Bilge Ø Head Elbow and draining valve Taster Oval stainless steel door Total height (except Hydraulic bung) Thermometer C Paint* Varnish Total height (with Hydraulic bung 4,5L) Oak stands Hydraulic bung Front face down total drainage Thermic regulation = Standard equipments / = Options / *Various colours available, ask us Features in Centimetres Total height (with Hydraulic bung 3L) Identification plate Thermometer C C C C C Racking valve Draining valve with elbow Oval door Tasting valve 2 5 Wooden bung 6 Glass gauge

35 Oval casks Which advantages? Qualitative approach Maturation and ageing in large capacity oak tuns Aromatic Profile/New style of technical finesse Image and communication Positive financial impact Improved cellar logistics Optimisation of space 2 year Guarantee / Local After Sales Service Available equipment Vats Equivalence Litres C06 6 x 228 L C x 228 L C x 228 L C x 228 L C x 228 L Stainless steel Racking valve Technical data Stainless steel draining port Taster Stainless steel oval door Thermometer C Paint* Varnish Oak stands Hydraulic bung Stainless steel Elbow + Front exit + Valve Thermic regulation = Standard equipments / = Options / *Various colours available, ask us Features in Centimetres Cask Bilge height Bilge width Head height Head width Length Total Height Racking valve Tasting valve C C C C C x Racking valve Draining port Tasting valve Oval door 4 5 Hydraulic bung 1 6 Draining valve Double cross bar on front head 8 Single cross bar on back head 34

36 User advice and maintenance Maturation and storage products INITIAL USE If you need to store the product prior to use, there are a certain number of guidelines to follow in order for it to reach its full potential and avoid deterioration. Wood is a living material and hence, fragile. A few precautions! Do not remove the packing. Only do so when preparing for definitive use Store at max. 20 C with humidity between 75-85% Caution: Strong light can cause deterioration and premature drying If the storage area is too dry, water the ground to increase humidity. PREPARATION (valid for both initial and subsequent use) Gradually fill with water Over several days if necessary. The process is called seasoning. Essential to check for leaks. There may be some slight oozing, particularly if the product has been in storage. Seasoning allows the wood to return to its initial state and stops any leakage. Only use clean, filtered water with no chlorine content. Do not let the water stagnate. The product is delivered ready to use, nevertheless, we recommend rinsing before using for the first time. Let the water do its work Once the product is full of water, and all leaks disappeared, leave for a week to season completely. Regularly change the water to avoid stagnation. Important : regularly check for leaks. If advised by your oenologist, add SO 2. Caution: take great care of all stainless steel elements when adding SO 2 (valves, thermometer, thermal regulator, etc...). Before draining, check for leaks. After a week s seasoning, rinse well before using. Rinsing Out Use a supple brush. Clean internal surfaces to eliminate impurities. Do not rinse at high pressure. This may damage the staves. Clean manually and rinse at low pressure. Draining Once drained, the product is ready to be filled with wine. 35

37 REGULAR MAINTENANCE Always keep Maturation and Ageing Vats and Tuns full in order to prolong their useful life and avoid deterioration. Remaining empty for too long may alter their mechanical qualities and maturation and ageing potential. Refill immediately after maintenance is completed. Maintenance Once devatting is finished, rinse with fresh water and repeat the cleaning process. Always take great care. Drain. Storing empty If the product has to be stored empty for a few weeks, keep at max. 68 F with humidity 75-85%. «Never store this type of product in a place that is too dry or outside.» After washing and rinsing, the product needs to be dried. Essential to maintain in working order. Caution Open all taps, traps and doors to provide maximum ventilation. Use ventilators to circulate the air inside. During several days if necessary. This avoids unwanted formation of mould. Close up carefully. When completely dry disinfect by burning sulphur pellets inside, using 2 g of sulphur/hectolitre. Disinfect in this manner on a regular basis: once a month. Please check with your oenologist the amount of sulphur to be used. At the same time make a visual inspection (for mould) and an olfactory inspection. Repeat the maintenance process as often as necessary. Clean - Rinse - Dry - Disinfect. EXTERNAL MAINTENANCE Regularly inspect the oak support stand. Depending on storage and working environment, it may need replacing after time. After two or three years the hoops may need repainting, and the staves and heads may need revarnishing. We recommend using products specially designed for the food and drinks industry. Contact your local Tonnellerie Rousseau agent or representative for the product references, or their equivalent. 36

38 Additional information 1- Origin of wood Large formats From the forest to our timber yard... Our oak trees are stabilized and refined according to a protocol of natural drying of a minimum of 36 months. Then we cut the wood to make square-edged staves that we store for an additional time in our timber yard (we can extend this period of time for specific programs on request). Most of our proposals and quotes include a 50mm wood thickness (finished product). We buy 54mm or 65mm boules (which is standard thickness) but keep thicker blocks for the production of larger casks (from 60 hectolitres). However conical tanks are 50mm thick (standard finished product) for capacities up to 100 hectolitres. Please note that we exclusively use French oak, mainly from central France, and that our suppliers all have the PEFC certification (standard SFM). Our selection criteria are the following: Full wood fibre (not cut), no seam, absence of knots (every 2m max) and no critical and visual defects mid-grains only. Wood for maturation and storage products (round tuns, oval tuns and closed vats): Square timber (plateaus in the center of the boule, similar to shook quality, horizontal medullary section). This is a strict selection to respect the integrity of our products. Wood for vinification products: Square timber and redosses (first cutting plateaus - top and bottom - vertical medullary section). This is a more flexible selection since these products are intended to receive solid material. We receive all the blocks at our suppliers and check them one by one before the delivery is made on our production sites. Moreover, we systematically analyse the wood we use in our workshops to ensure no unwanted molecules like TCA / TCP (which are responsible for tastes of «corked or moldiness») These analyses are conducted by an independent laboratory. Certificates of the TCA / TCP analyses on the lot(s) used for the production of each barrel are available on request. 37

39 2- Toasting Preheating and bending are done with steam to avoid the phenomenon of breakage. The toasting operation lasts 6 to 7 hours (depending on the tank capacity, the product and the customer s choice). The traditional use of a burning pile of oak cut-offs is the basis of the toasting process. The goal in toasting large format products is to stop the aggressiveness of the wood and the intense taste of wood, and then to reduce or stop empyreumatic aromas (that we can also find in smaller barrels). During the manufacturing of large format products, the toasting is a «Medium-long» one; in most cases, it is visually only slightly colored, and favors a deep penetration. The use of large format products will mainly facilitate work on the texture and length of wines. 3- Waterproof check Each product is subject to 2 leak controls. The first one is done after the heads are assembled, and the second one just at the end of the production when the vat or tun is fully filled with water and pressured air for 2 hours. Only paraffin wax which is certified for food contact is authorized to repair a leak. The vats and tuns are drained and ventilated after the check, and are perfectly dry before they are packed, in order to avoid mold during storage and transport. 4- Health & safety guarantee We guarantee that all necessary means are used to ensure our products are manufactured in the best conditions, by constantly checking the environmental elements (air, water ) of the workshop. All the products used in the production of vats and tanks that are bound to be in contact with wine are certified for food contact and a certificate can be provided at any time (varnish, paraffin wax, filler). No chemical substance is allowed during the production of our vats and tuns, even when approved by the wine industry. Please note that we particularly pay attention to avoid the taste of cork (TCA-TCP certificate available on request). We work in close partnership with a world-wide famous independent laboratory to control and eradicate any risk of contamination. 38

40 5- Warranty & After Sales Service 10 BEST F r a n c e o f C r a f t s m e n Since its creation in 1954, the Tonnellerie Rousseau has trained 10 MOF, including 3 generations in the Rousseau family. This success is based on a constant pursuit of excellence in the skills and craft of cooperage, and the ambition to offer customers the services of the best coopers in France. We offer personalized After Sales Service to both domestic and export customers. Our network of specialists, in 17 different countries, can answer our customers problems within 48 hours. Our tuns and vats have a 2 year guarantee from the delivery date, and in the normal condition of use and maintenance (described in our documents). 6- Delivery and installation First, it is necessary to check the dimensions of the product, the dimensions of the access door to the winery, and dimensions of the final location. You can refer to the dimensions shown on the quote to make the necessary checks. In Europe, we can include transportation and installation in our quotes, we are also to assemble the products on-site. This service is regularly requested by our customers. 39

41 Our customized large formats A few years ago, we decided to create a range of standard casks and vats, in order to offer our customers more reactivity, better prices, and better service. The capacity of our maturation products are now a multiple of barrels (10x228L, 15x228L, etc.) and vinification products are multiples of grape tons (one ton, two ton vats, etc.) But on top of this offer, we are also able to manufacture customized products. With 60 years of experience, we are used to adapting to the capacities needed and to the constraints in wineries. We can also adapt the equipment you need on each large format. To do so, you ll just need to indicate the shape, capacity, accessories and dimensions you would like, and we ll happily work on your project. Please note that tanks and casks are manufactured for capacities starting over 600L. It frequently happens that large formats are too big to pass through the winery doors. We regularly disassemble and reassemble the products on site. These operations are always carefully handled and quoted as precisely as possible. For every large format order, we send the customer a precise technical drawing, showing the dimensions and the chosen equipment, to make sure the product will answer his needs a 100%. Nothing is left to chance. 40

42 Large Formats Vinification products Vinification vats Vinification & ageing vats User advice and maintenance 41

43 Vinification vats Available equipment Vats Equivalences Litres Racking valve Draining valve Elbow and draining valve Stainless steel door ** Thermometer C Paint* Taster Varnish Oak stands Seed Screen Thermic regulation 1 T 1 Tonne T 2 Tonnes T 3 Tonnes T 4 Tonnes T 5 Tonnes T 6 Tonnes T 7 Tonnes T 8 Tonnes = Standard equipments / = Options / *Various colours available / **Oval door / rectangular door / rectangular door flush-mounted. Which advantages? Classic oak fermentation products for red grape varieties Qualitative approach Traditional methods Maturation and ageing in large capacity oak vats Excellent thermic inertia Image & communication 2 year Guarantee Local After Sales Service Technical data Vats Low diameter Head diameter Stave length Features in Centimetres Total height 1 T T T T T T T T Valve Digital thermometer Racking valve Cooling panel Tasting valve C C COUPE C-C ECHELLE 1 : 20 42

44 Vinification and ageing vats Which advantages? Classic oak fermentation products for red grape varieties Qualitative approach Traditional methods Maturation and ageing in large capacity oak vats Excellent thermic inertia Aromatic Profile / More complex style Image and communication Positive financial impact Improved cellar logistics Optimisation of space 2 year Guarantee / Local After Sales Service Available equipment Vats Equivalence Litres 4 ST 4 x 1T ST 5 x 1T ST 6 x 1T ST 7 x 1T ST 8 x 1T Technical DATA Vats Low diameter Racking valve Head diameter Full draining valve Thermometer C Stave length Level guide Total height 4 ST ST ST ST ST Paint* Features in Centimetres Taster Seed screen Stainless steel trap Stainless steel door** = Standard equipments / = Options / *Various colours available / **Oval door / rectangular door / rectangular door flush-mounted. 1 Stainless steel top 2 Seed screen 3 Valve 4 Draining valve Varnish Oak stands Valve Rectangular door B B COUPE B-B ECHELLE 1 : 20 43

45 User advice and maintenance Vinification products INITIAL USE If you need to store the product prior to use, there are a certain number of guidelines to follow in order for it to reach its full potential and avoid deterioration. Wood is a living material and hence, fragile. A few precautions! Do not remove the packing. Only do so when preparing for definitive use Store at max. 20 C with humidity between 75-85% Caution: Strong light can cause deterioration and premature drying If the storage area is too dry, water the ground to increase humidity. Never store this type of product in a place that is too dry or outside. PREPARATION (valid for both initial and subsequent use) Gradually fill with water Over several days if necessary. This process is called seasoning. Essential to check for leaks. There may be some slight oozing, particularly if the product has been in storage. Seasoning allows the wood to return to its initial state and stops any leakage. Only use clean, filtered water with no chlorine content. Let the water do its work Once the product is full of water, and all leaks disappeared, leave for a week to season completely. Regularly change the water to avoid stagnation. Important : regularly check for leaks. If advised by the Cellar Master, add SO 2 Caution: take great care of all stainless steel elements when adding SO 2. (valves, thermometer, thermal regulator, etc...). Before draining, check for leaks. After a week s seasoning, rinse well before using. Rinsing Use a supple brush. Clean internal surfaces to eliminate impurities. Do not rinse at high pressure.this may damage the staves. Clean manually and rinse at low pressure. Draining Once drained, the product is ready to be filled with grapes or wine. 44

46 VINIFICATION VATS REGULAR MAINTENANCE Drainage and cleaning Once devatting is finished, rinse with fresh water and repeat the cleaning process. Always take great care. Drain. Storage after grape harvest Your vat will be empty for several months. Store it at max. 20 C with humidity 75-85% to avoid deterioration. Never store this type of product in a place that is too dry or outside. After washing and rinsing, the vat needs to be dried. Essential to maintain in working order. Caution: Open all taps, traps and doors to provide maximum ventilation. Use ventilators to circulate the air inside. During several days if necessary. This avoids unwanted formation of mould. Carefully close the vat with its ceiling/lid or with a specialised tarpaulin. When completely dry disinfect by burning sulphur pellets inside, using 2 g of sulphur/hectolitre. Disinfect in this manner on a regular basis : once a month Consult the Cellar Master relative to the amount of sulphur to be used. At the same time make a visual inspection (for mould) and an olfactory inspection. Repeat the maintenance process as often as necessary. Clean - Rinse - Dry - Disinfect. EXTERNAL MAINTENANCE Regularly inspect the oak support stand. Depending on storage and working environments, it may need replacing after time. After two or three years the hoops may need repainting, and the staves and heads may need revarnishing. We recommend using products specially designed for the food and drinks industry. Contact your local Tonnellerie Rousseau agent or representative for the product references, or their equivalent. 45

47 Contacts France Tonnellerie Rousseau In house team Jean-Marie ROUSSEAU (General Manager) TONNELLERIE ROUSSEAU Z.A des Champys COUCHEY Phone: Fax: Frédéric ROUSSEAU (Sales Manager) Large Formats Expert Phone: Mobile: Fax: frederic@tonnellerie-rousseau.com Areas: Burgundy: Côte de Nuits / Côte de Beaune / Bordeaux area / Cognac / South West of France / Rhône valley (south) / Corsica English speaking markets: USA / Canada / Australia / New Zealand / South Africa Didier REICHENBACH (Sales Executive) Phone: Mobile: Fax: didier.reichenbach@tonnellerie-rousseau.com Areas: Burgundy: Côte de Nuits / Côte de Beaune / Alsace / Lorraine German-speaking markets: Germany / Austria / Hungary / Switzerland / Luxemburg Marion VENET (Sales Executive) Phone: Mobile: Fax: marion@tonnellerie-rousseau.com Areas: Loire valley, Champagne / Chablis / Lyon area / Provence & Rhône valley (north) Spanish speaking markets: Spain / Latin America 46

48 Export Belgium Germany Canada Turkey China Austria USA Spain Japan Mexico Greece Switzerland Italy Australia South Africa Chile Argentina New Zealand Find us on Facebook : Tonnellerie ROUSSEAU Please visit our website to check the complete contact details of our distributors and agents worldwide Flash here Twitter : RousseauBarrel 47