H&A Occasion | Used Barrels | Quality Charter

WOOD PRODUCTS

H&A OCCASION USED BARRELS | QUALITY CHARTER

H&A GOAL

To supply used, healthy barrels in good condition.
To maintain traceability and resale of H&A contracted barrels.

WINE ANALYSES BEFORE THE FINAL RACKING

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

CELLAR ATMOSPHERE TEST
Sample taken by a technician authorized by the laboratory

WINE ANALYSES: (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.

SUPPLY OF ORIGINAL INVOICES

When signing the contract, we provide you with all the original invoices of the barrels.

CLEANING PROTOCOL ACCORDING TO THE RESULTS OF THE ANALYSES

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 shows a “defect” susceptible to adjustment.

Rinsing of lees with 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 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: Mould
Ethyl acetate: Vinegar
Haloanisols: Mildew
Ethyl-4 guaicol-phenol: Animals, sweat




Please click on the various paragraphs of the image to reveal more information regarding Quality Control.

THE H&A QUALITY STANDARD
H&A 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. They do not use any chemicals and do not recondition the barrels.

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

H&A 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 the used barrels are picked up from our customers.

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