Tonnellerie Rousseau Père & Fils

Nov. 2013 - Illustrations and specifications are not contractual - RCS. 435 166 285 00039 – Agence Buenos Aires. © Pictures: Fotolia, Getty Images, C. Bon, S. Chapuis. Fotolia, 2013 - Illustrations and specifications are not contractual RCS. 435 166 285 00039 – Agence Buenos Aires. © Pictures: Nov.

Tonnellerie Rousseau Z.A. des Champy - 21160 COUCHEY Burgundy - FRANCE Phone: +33 (0)3 80 52 30 28 Fax: +33 (0)3 80 52 59 52 [email protected] www.tonnellerie-rousseau.com Professional Catalogue Barrels and Large Formats

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 22000 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. Welcome in this new version of our professional catalogue! From left to right: Frédéric, Nicole and Jean-Marie, Jean-Christophe Rousseau

To celebrate the History th company’s 60 birthday and to foster its development, all activities will be consolidated in new facilities based in Gevrey-Chambertin In 1985, Once again, Rousseau Jean-Marie 5 coopers are obtains the Rousseau, named « Best PEFC Julien’s son, Craftsmen of certificate (see 2014 - 2015 decided to France », page 14) ... manufacture including barrels as well. Jean-Marie and 2012 He became 5 coopers Jean-Christophe 2013 the general of the company Rousseau … and a few manager in are named (3 generations 2008 months later 1990. His sons « Best of « Best the ISO 22000 Jean- Craftsmen of Craftsmen » certificate (see As a tribute Christophe Exportation to new France », in the family) page 6) to the Best and Frédéric countries: including Craftsmen, joined the Switzerland, Julien 2007 cooperage the new Germany, Austria, Rousseau, ® in 2001 and video barrel Australia, New the founder 2004, is launched Zealand… respectively 2004 as part of the 1994 Expert Range Launch of the 1st 1998 barrel of the Expert 1954 1985 Beginning of Range, called exportation piano® Creation towards the US in 1954 by Julien Rousseau. The cooperage originally specialized in building and renovating large formats

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Research & Development & Research

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and appreciated by over 800 customers around the world who use our products for wine wine for products our use who world the around customers 800 over by appreciated and

The Rousseau cooperage has always paid great attention to quality control. A fact witnessed witnessed fact A control. quality to attention great paid always has cooperage Rousseau The „ 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 „ Tonnellerie Rousseau: One of the first cooperages to obtain the ISO 22000 certificate

On July 3rd 2013, Bureau Veritas confirmed that Tonnellerie Rousseau had complied with international standards on food safety, and consequently obtained the ISO 22000 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 22000 certificate?

ISO 22000 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 22000 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 4th cooperage in France to obtain this certificate. „

6 Summary

Expert Range P. 9 to 13 • piano® • allegro® • forte® • video® Traditional Range P. 15 to 18

• HBC Blend • HBE Blend • HB Blend Confidential Range P. 19 to 23 • Tronçais • Bertranges • Châtillon • HB 36 Blend Work methods and synthesis P. 25 to 30 • Stave wood selection and general process • Aromatic profiles summary • User advice and maintenance for barrels Large Formats P. 31 to 40 Maturation and Storage • Maturation and storage vats • Round casks • Oval casks • User advice and maintenance for maturation and storage products • Large formats – Additional information

Large Format P. 41 to 45 Vinification • Vinification vats • Vinification and ageing vats • User advice and maintenance for vinification products

Contacts... P. 46 to 47 • France • Export

7 „ 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 Expert Range

piano® allegro® forte® video®

9 piano® expert RANGE

Aromatic Profile

Code Type Source Profile Aroma

Underlines fruitiness, develops Tight / Selected on site • Discreet wood freshness, respects the typicity of the medium tight Organoleptic impact grape and the soil. grains blend & Mechanic • “Enhanced fruitiness” Dynamic end notes in the palate.

Technical DATA

Brand Method Toasting Performance Recommendations

Neutralises undesirable molecules.

Slow and deep oak extraction. ML grape varieties Long toasting process at a very low White “Stress-free temperature for a stable tannin Double Recommended for toasting” polymerization and no torrefied Toasting wine ageing aromas. periods of • Low temperature No intended complex oak impact. up to 10 months

Accentuates fruitiness, typicity, style and soil.

Available products

Volume (litres) 57 114 225 228 300 450 500 600

Stave Length (mm) 570 720 950 880 1020 1100 1100 1135

Head Ø (mm) 400 480 550 595 610 725 770 860

Bilge Ø (mm) 380 590 700 730 770 890 950 1030

Stave Thickness (mm) 27 27 27 27 27 27 27 40

Weight (Kg) 12 25 50 50 66 85 90 120

No. Galvanised Hoops 6 6 8 8 8 8 8 6

10 allegro® expert RANGE

Aromatic Profile

Code Type Source Profile Aroma

A harmonious blended character, Tight / Selected on site • Round medium tight Organoleptic with slight toasted notes. • Smooth grains blend & Mechanic Supple and full bodied tannins.

Technical DATA

Brand Method Toasting Performance Recommendations

M+ Developed empyreumatic aromas (roasted coffee - toasted “Slow and deep bread - mocha) Red grape varieties oak extraction” Double Much more expressive than Recommended Toasting “High temperature” the ML. for wine ageing periods of • More energy Oak extraction encouraging up to 10 months for increased wood/wine exchanges of tannin extraction and aromatic agent content.

Available products

Volume (litres) 57 114 225 228 300 450 500 600

Stave Length (mm) 570 720 950 880 1020 1100 1100 1135

Head Ø (mm) 400 480 550 595 610 725 770 860

Bilge Ø (mm) 380 590 700 730 770 890 950 1030

Stave Thickness (mm) 27 27 27 27 27 27 27 40

Weight (Kg) 12 25 50 50 66 85 90 120 No. Galvanised Hoops 6 6 8 8 8 8 8 6

11 forte® expert RANGE

Aromatic Profile

Code Type Source Profile Aroma

Structured oak impact. Tight / Selected on site • Empyreumatic Oak tannins. medium tight Organoleptic aromas Very expressive, round and grains blend & Mechanic • Toasted bread generous.

Technical DATA

Brand Method Toasting Performance Recommendations

Noticeable empyreumatic expression High levels of extraction HT substantially degrade initial layers of oak. Red grape varieties «High temperature Double extraction» Accentuated wood/wine Recommended Toasting exchanges for ageing periods of • High level of Structured note of oak impact. 10 months & less torrefaction Oak tannins. Very expressive, round and generous. Neutralises undesirable molecules

Available products

Volume (litres) 57 114 225 228 300 450 500 600

Stave Length (mm) 570 720 950 880 1020 1100 1100 1135

Head Ø (mm) 400 480 550 595 610 725 770 860

Bilge Ø (mm) 380 590 700 730 770 890 950 1030

Stave Thickness (mm) 27 27 27 27 27 27 27 40

Weight (Kg) 12 25 50 50 66 85 90 120 No. Galvanised Hoops 6 6 8 8 8 8 8 6

12 video® expert RANGE

Aromatic Profile

Code Type Source Profile Aroma

Best suited for structured, • Authentic Extra tight Selected on site more complex wines with • “Enhanced grain Organoleptic long ageing potential. fruitiness” selection & Mechanic video® clearly reveals the typicity • Long after-taste and individual nature of each wine.

Technical DATA

Brand Method Toasting Performance Recommendations

Irreproachable finishings and mechanics. Neutralises undesirable molecules. ML Underlines fruitiness, develops White & Red grape varieties “Stress-free toasting” freshness, respects the typicity Double of the grape and the soil. Recommended for Toasting • Low temperature Dynamic end notes in the palate. wine ageing periods of • Long and light Fine oak notes, delicate toasting and light. Very harmonious, 11 months and over blended character, supple and elegant tannins. Wines with great potential. Top end of the market.

Available products

Volume (litres) 57 114 225 228 300 450 500 600

Stave Length (mm) 570 720 950 880 1020 1100 1100 1135

Head Ø (mm) 400 480 550 595 610 725 770 860

Bilge Ø (mm) 380 590 700 730 770 890 950 1030

Stave Thickness (mm) 27 27 27 27 27 27 27 40

Weight (Kg) 12 25 50 50 66 85 90 120 No. Galvanised Hoops 6 6 8 8 8 8 8 6

13 „ 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. 52 000 forest owners and 2 600 companies in the wood sector were part of the PEFC scheme as of January 2012. The PEFC is recommended by the European Commission. „

14 Traditional Range

HBC Blend HBE Blend HB Blend

15 HBC Blend Traditional range

aromatic profile

Code Type Source Profile Aroma

Round and full bodied, elements Rousseau • Rich of richness, butter and vanilla HBC Centre France blend • Aromatic (potential high level of vanillin and polysaccharides)

technical data

Brand Method Toasting Performance Recommendations

Surface Toasting for a phenolic L oak expression - no toasting expression.

Stress Free toasting - White & Red ML Low Temperature - Balanced grape varieties oak expression. Natural Recommended for HBC Stabilization Slow & Deep oak extraction. wine ageing M+ Enhance toasted and oak periods of expression. 12 to 15 months Further High Temperature extraction - Favouring empyreumatic information HT characters and structural oak potential. The Centre of France is a vast region, covering several Departments (Counties), and is home to a number of well known forests. The Available products most famous is the forest of Tronçais. Volume (litres) 57 114 225 228 300 450 500 600 HBC barrels express the aromas of a soil rich in Stave Length (mm) 570 720 950 880 1020 1100 1100 1135 polysaccharides and vanillin. The natural overall sweetness of the oaks Head Ø (mm) 400 480 550 595 610 725 770 860 of Tronçais, with notes of vanilla Bilge Ø (mm) 380 590 700 730 770 890 950 1030 which develop in the air dried, rough staves, first found success with the top Stave Thickness (mm) 27 27 27 27 27 27 27 40 quality Cognacs and for the last thirty Weight (Kg) 12 25 50 50 66 85 90 120 years, with wines all around the world. No. Galvanised Hoops 6 6 8 8 8 8 8 6

16 HBE Blend Traditional range

aromatic profile

Code Type Source Profile Aroma

Hint of fresh oak. This profile produces an extensive, Rousseau • Spicy HBE East France expressive wood with blend • Dynamic potentially rich polyphenolic properties, rich in lactone.

technical data

Brand Method Toasting Performance Recommendations

Surface Toasting for a phenolic L oak expression - no toasting expression. Red Stress Free toasting - grape varieties ML Low Temperature - Balanced oak expression. Further Natural Recommended for HBE wine ageing Stabilization Slow & Deep oak extraction. periods of information M+ Enhance toasted and oak expression. 12 to 15 months The Mountain region of the Vosges, which extends right up Burgundy, High Temperature extraction - provides high quality oak trees. The HT Favouring empyreumatic soil has very similar characteristics to characters and structural oak potential. that in Northern Burgundy, such as at Châtillon for example.

The oaks grow slowly due to the Available products harsh weather conditions and hilly countryside, in the foothills of Volume (litres) 57 114 225 228 300 450 500 600 the mountains. This environment produces very tight wood grains. Stave Length (mm) 570 720 950 880 1020 1100 1100 1135 The organoleptic potential of HBE blend is rich in polyphenols, Head Ø (mm) 400 480 550 595 610 725 770 860 but lacks in polysaccharides or aromatic agents such as vanillin. Bilge Ø (mm) 380 590 700 730 770 890 950 1030 Stave Thickness (mm) 27 27 27 27 27 27 27 40 HBE provides the exact opposite organoleptic profile to oaks from the Weight (Kg) 12 25 50 50 66 85 90 120 Centre of France, and the Allier in No. Galvanised Hoops 6 6 8 8 8 8 8 6 particular.

17 HB Blend Traditional range

aromatic profile

Code Type Source Profile Aroma

Rousseau Mix of French • Delicate Fine light tannins, very mixed HB blend forests • Fine and light oak character.

technical data

Brand Method Toasting Performance Recommendations

Surface Toasting for a phenolic L oak expression - no toasting expression. White & Red Stress Free toasting - grape varieties ML Low Temperature - Balanced oak expression. Natural Recommended for HB wine ageing Stabilization Slow & Deep oak extraction. periods of M+ Enhance toasted and oak 12 to 15 months Further expression. information High Temperature extraction - Favouring empyreumatic A classic Tonnellerie Rousseau HT characters and structural oak product translated into a blend of potential. traditional French oak. Each region has specific characteristics and each typicity represents one of the Available products three major expressions assembled in the HB barrel. Volume (litres) 57 114 225 228 300 450 500 600

The Centre of France for polysaccharides, Stave Length (mm) 570 720 950 880 1020 1100 1100 1135 the East of France for tannin content, and light polyphenolic oaks for Head Ø (mm) 400 480 550 595 610 725 770 860 elegance, lightness and delicateness. Bilge Ø (mm) 380 590 700 730 770 890 950 1030 The balanced profile of the HB barrel provides an authentic vision Stave Thickness (mm) 27 27 27 27 27 27 27 40 of the traditional culture of French Weight (Kg) 12 25 50 50 66 85 90 120 cooperage. No. Galvanised Hoops 6 6 8 8 8 8 8 6

18 Confidential Range

Tronçais Bertranges

Châtillon HB 36 Blend

19 Tronçais Confidential Range

aromatic profile

Code Type Source Profile Aroma

Rich in polysaccharides. The Forest of Tronçais develops a natural buttery and • Opulent Single Forest Tronçais in the creamy expression. T • Generous Forest of Tronçais county of Allier The natural potential of vanillin provides (Allier) light vanilla notes.

technical data

Brand Method Toasting Performance Recommendations

Surface Toasting for a phenolic L oak expression - no toasting expression.

Stress Free toasting - Low White & Red ML Temperature - Balanced oak grape varieties expression. Natural T Recommended for Further Stabilization Slow & Deep oak extraction. M+ Enhance toasted and oak wine ageing information expression. periods of 12 to 15 months Tronçais is one of Europe’s best oak High Temperature extraction - forests with more than 10.000 Favouring empyreumatic HT characters and structural oak hectares of mainly high quality oak potential. trees, some of which are more than three hundred years old. The forest has more than 85 registered natural springs. Available products

Middle Ages: Arrival of Christianity. Volume (litres) 57 114 225 228 300 450 500 600 Abbeys and monasteries were built on the edges of the forest and in Stave Length (mm) 570 720 950 880 1020 1100 1100 1135 clearings. 1670: Colbert, King Louis XIV’s Finance Minister, decides to Head Ø (mm) 400 480 550 595 610 725 770 860 rehabilitate the forest which is in a terrible state. New plantations are laid Bilge Ø (mm) 380 590 700 730 770 890 950 1030 out and new trees planted. Based on Stave Thickness (mm) 27 27 27 27 27 27 27 40 a 200 year cycle, the oaks provide wood for the navy’s ships. This was Weight (Kg) 12 25 50 50 66 85 90 120 the beginning of the renovation of the No. Galvanised Hoops 6 6 8 8 8 8 8 6 Forest of Tronçais.

20 Bertranges Confidential Range

aromatic profile

Code Type Source Profile Aroma

The Forest of Bertranges in Single Forest • Elegance A measured density of tannins, Forest of Bertranges BR the County of the • Sustained elegant and noble. (Nièvre) Nièvre

technical data

Brand Method Toasting Performance Recommendations

Surface Toasting for a phenolic L oak expression - no toasting expression. Stress Free toasting - ML Low Temperature - Balanced White & Red oak expression. Natural BR Recommended for Further Stabilization Slow & Deep oak extraction. wine ageing M+ Enhance toasted and oak periods of information expression. 12 to 15 months The Forest of Bertranges forms part High Temperature extraction - Favouring empyreumatic of the larger Burgundy Nivernaise HT characters and structural Forest. Offered in 1121 to the Priory oak potential. 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 Available products 10,000 hectares. Volume (litres) 57 114 225 228 300 450 500 600 A peaceful haven with numerous Stave Length (mm) 570 720 950 880 1020 1100 1100 1135 century old oak trees, and many natural springs: Les Bougers, La Head Ø (mm) 400 480 550 595 610 725 770 860 Douée, La Vache, Vaux, Saint Vincent. Bilge Ø (mm) 380 590 700 730 770 890 950 1030

Noble soil, whose foundations provide Stave Thickness (mm) 27 27 27 27 27 27 27 40 plenty of minerals and water. The Weight (Kg) 12 25 50 50 66 85 90 120 oaks are elegant in character with a light tannic structure. No. Galvanised Hoops 6 6 8 8 8 8 8 6

21 Châtillon Confidential Range

aromatic profile

Code Type Source Profile Aroma

Naturally rich in polyphenols. Forest of Châtillon The Forest (Côte d’Or) • Robust Expression of fresh oak and the noble Single Forest of Châtillon, CH • Vigorous tannins of oak. Oak impact remains taut Burgundy and full of energy.

technical data

Brand Method Toasting Performance Recommendations

Surface Toasting for a phenolic L oak expression - no toasting expression.

Stress Free toasting - White & Red ML Low Temperature - Balanced grape varieties oak expression. Natural CH Recommended for Further Stabilization Slow & Deep oak extraction. M+ Enhance toasted and oak wine ageing information expression. periods of 12 to 15 months The Forest of Châtillon covers 84.000 High Temperature extraction - Favouring empyreumatic HT hectares, most of them are privately characters and structural held. The public part covers 9.000 oak potential. hectares. The soil is mainly chalky with substantial watercourses, similar to the wine growing region of Burgundy. Available products

The “Burgundy Mountains” (300 Volume (litres) 57 114 225 228 300 450 500 600 meter high) offer a harsh climate for century old oaks, inexorably Stave Length (mm) 570 720 950 880 1020 1100 1100 1135 destined to a very slow growth rate. Head Ø (mm) 400 480 550 595 610 725 770 860 For Tonnellerie Rousseau, “Châtillon” will always represent the spirit of Bilge Ø (mm) 380 590 700 730 770 890 950 1030 Burgundy. Stave Thickness (mm) 27 27 27 27 27 27 27 40 Specially selected for blends with Weight (Kg) 12 25 50 50 66 85 90 120 organoleptic potential. No. Galvanised Hoops 6 6 8 8 8 8 8 6

22 HB 36 Blend Confidential Range

aromatic profile

Code Type Source Profile Aroma

The oaks have been selected for their balanced expression of the main potential • Discrete Rousseau Selected French organoleptic properties of French forests. • “Enhanced HB 36 blend forests Concentrating on a slow and natural fruitiness” stabilisation to keep only the quintessence of the oak.

technical data

Brand Method Toasting Performance Recommendations

Surface Toasting for a phenolic L oak expression - no toasting expression.

Stress Free toasting - White & Red ML Low Temperature - Balanced grape varieties Further 36 months oak expression. HB 36 Natural Slow & Deep oak extraction. Recommended for information Stabilization M+ Enhance toasted and oak wine ageing expression. periods from The Tonnellerie Rousseau was a 12 months pioneer of the idea of aromatic High Temperature extraction - Favouring empyreumatic profiles from the end of the 1990’s, HT characters and structural and became interested very early on oak potential. in the organoleptic potential of French oaks.

The Rousseau HB 36 blend of oaks Available products requires a traditional long, natural Volume (litres) 57 114 225 228 300 450 500 600 stabilisation of the rough staves. A 3 year drying can be recommended Stave Length (mm) 570 720 950 880 1020 1100 1100 1135 for specific wines. Head Ø (mm) 400 480 550 595 610 725 770 860 The oak’s tannins are neutralised by the 380 590 700 770 890 950 1030 slow and natural oxidation of the wood. Bilge Ø (mm) 730 Rain and snow degrade the “green” Stave Thickness (mm) 27 27 27 27 27 27 27 40 tannins by slow and natural hydrolysis. Weight (Kg) 12 25 50 50 66 85 90 120 No. Galvanised Hoops 6 6 8 8 8 8 8 6

23 „ 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 Work methods and synthesis

Wood selection and general process

Aromatic profiles summary

User advice and maintenance

25 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 HBE piano® allegro® forte® EAST OF HBC FRANCE CENTRE of FRANCE

Forest of Châtillon «CH»

Forest of Bertranges «BR»

Forest of Tronçais «T»

video® HB

26 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 28

Aromatic profiles summary

EXPERT RANGE

Type Maturation Code & Brand Profile Method Toasting Aroma Recommendations Selection and storage

Selected on site Irreproachable finishings and mechanics. Organoleptic Neutralises undesirable molecules. • Authentic & Mechanic Type ML Underlines fruitiness, develops freshness, respects the • Discreet oak impact “Stress-free toasting” typicity of the grape and the soil. Recommended for wine Extra tight • Enhanced fruitiness Dynamic end notes in the palate. White & Red ageing periods of grains blend • Texture • Low temperature Fine oak notes, delicate and light. Grape varieties 11 months or over Natural • Long after-taste • Long and light toasting A harmonious blended character, Stabilization supple and elegant tannins. & Dynamic Wines with great potential. Top end of the market.

Neutralises undesirable molecules Type ML No intended complex oak impact • Authentic “Stress-free toasting” with this type of toasting. • Enhanced fruitiness Accentuates fruitiness, typicity, style and soil. White • Discreet oak impact • Low temperature Underlines fruitiness, develops freshness, respects the Grape varieties typicity of the grape and the soil. Dynamic end notes in the palate. Double Selected on site Toasting Organoleptic Developed empyreumatic aromas & Mechanic Type M+ (roasted coffee - toasted bread - mocha) • Round and smooth “Slow and deep oak Oak extraction encouraging wood/wine exchanges of Tight and • Fruity extraction” tannin and aromatic agents. Recommended for wine medium tight • Non sugar sweetness A harmonious blended character, with slight toasted ageing periods of grains blend in palate • More energy for notes. Supple and full bodied tannins up to 10 months increased extraction Neutralises undesirable molecules. Natural Stabilization & Dynamic Red Grape varieties Noticeable empyreumatic expression. Type HT High levels of extraction substantially degrade initial • Empyreumatic aromas “High temperature layers of oak. • Toasted bread extraction” Accentuated wood/wine exchanges • Coffee - Mocha Structured note of oak impact. Oak tannins. • High level of torrefaction Very expressive, round and generous. Neutralises undesirable molecules. Maturation 12 months Maturation and storage and storage ageing periods of ageing periods of ageing periods over 12 to 15 months 12 to 15 months R ecommended for wine R ecommended for wine R ecommended for wine R ed R ed & & “ R ich” R ed White grape varieties grape varieties grape varieties grape varieties “ R ustic”

features” grape varieties grape varieties grape varieties grape varieties “ D elicate” “Minerality” “Minerality” G rape varieties G rape varieties G rape varieties White White R ed R ed R ed R ed “Typical characteristic White White White White R ecommendations R ecommendations

A roma A roma character. tannins of oak. of French forests. An elegant oak impact Adding the best to wine. and nobility to the house blend. Prolongs the palette of aromas. Enhances grape variety, soil and fruit. Enhances grape variety, soil and fruit. natural buttery and creamy expression. only the tannic quintessence of oak. D evelops strong toasted and oak notes Oak impact remains taut and full of energy. The oaks have been selected for their balanced Adds purely cosmetic notes to delicate, light wines. Best suited for densely structured wines with strong R ich in polysaccharides, Centre France develops a N aturally rich in polyphenols, oaks from the Vosges A measured density of tannins which brings elegance and Burgundy have fresh oak expression the noble The natural potential of vanillin provides light vanilla notes. expressions of the main potential organoleptic properties Concentrating on a slow and natural stabilisation to keep Supports the structure of wine without influencing it. L HT M+ L ML HT M+ ML Toasting Toasting

N atural N atural natural Method Method & dynamic 36 months stabilization stabilization Stabilization

Profile Profile BALA N CE D EL E G A N CE BALA N CE D ST R UCTU E ST R UCTU E potentials Blend of the principal French oak organoleptic (natural vanillin potential) Touch of vanilla

Rou nd a smooth R OU ND A SMOOTH • Discretion • “Enhanced fruitiness” • Rich in polysaccharides • Buttery - fatty expression • Complex • • Rich in polyphenols • Hint of newly cut wood • Reinforced tannic • structure • Oak impact • Robust • Vigorous • Opulent • Generous • Elegance • Sustained Allier blend Type Type Type Type N ièvre France Selection Burgundy Burgundy R ousseau S election S election East France East France Centre France Centre France Centre France (T) HB (B R ) (CH) HBE HBC Blend (HB 36) Tronçais Châtillon 36 months Bertranges Code & Brand Code & Brand TIAL R A NG E CO N FI D E TIAL AL R A NG E T R A D ITIO N AL

29 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 Large Formats Maturation and Storage products

Maturation and storage vats

Round casks

Oval casks

User advice and maintenance

Large formats - Additional information

31 Maturation and Storage vats

Which Available equipment advantages?

• The quality that comes with Hydraulic Stainless Oak Stainless steelStainless steelStainless Wine Paint * Vats Equivalence Litres gauge-glass Taster bung steel top Varnish stands maturation and ageing in large Racking valvedraining valvesteel door** Thermometer °C capacity oak vats S10 10 x 228 L 2280 S15 15 x 228 L 3420 • Aromatic profile / “More complex” style S20 20 x 228 L 4560 S25 25 x 228 L 5700 • Image and communication S30 30 x 228 L 6840 • Positive financial impact • Improved cellar logistics = Standard equipments / = Options / * Various colours available, ask us. ** Oval door / rectangular door / rectangular door flush-mounted. • Optimisation of space 1940 • 2 year Guarantee / Local After

Sales Service Technical data Features in Centimetres Low Head Stave Total Vats 1940 1 Racking valve diameter diameter length Height 1940 2 Draining valve 164 142 160 214 S10 4 2898 3157 3 Oval door 2420 S15 184 160 182 237 5 4 Tasting valve S20 210 184 184 242 3 4 1 2898 3157 2420 5 4

Thermometer 2898 3157 2420 S255 220 194 206 265 5 6 Stainless steel top with lid 3 3 Rectangular Stainless steel top and lid 220 194 242 301 2 S301 1 1004 flush mounted door 7 Arm taste lees 2200

2 2 1004 1004 2200 2200 900 1 - Vanne de soutirage 40 mm 1940 900 A 900 Macon 1 - Vanne de soutirage 40 mm 1 - Vanne de soutirage 40 mm A 2 - Vanne de Vidange 40 mm A Macon 1940 Macon 1940 2 - Vanne de Vidange 40 mm Macon 2 - Vanne de Vidange 40 mm Maco6 n 3 - Porte ovale Macon 6 3 - Porte ovale 6 3 - Porte ovale 4 - Dégustateur 4 - Dégustateur 4 - Dégustateur 7 7 4 2898 3157 2420 5 - Thermometre 5 - Thermometre 7 4 5 2898 3157 2420 5 - Thermometre 4 6 - Plafond avec trappe de

2898 3157 5 2420 6 - Plafond avec trappe de 5 6 - Plafond avec trappe de 3 900mm 3 900mm 7 - Décanteur 3 1 900mm 1 7 - Décanteur 1 7 - Décanteur

2 2 1004 2200 A 2 1004 2200 1004 2200 A COUPE A-A A ECHELLE 1 : 30 900 COUPE A-A 1 - Vanne de soutirage 40 mm 900 A ECHELLE 1 : 30 Macon 900 COUPE A-A 1 - Vanne de soutirage 40 mm ECHELLE 1 : 30 A 2 - Vanne de Vidange 40 mm 1 - Vanne de soutirage 40 mm Macon A Macon Macon 2 - Vanne de Vidange 40 mm 6 3 - Porte ovale Macon 2 - Vanne de Vidange 40 mm 4 - Dégustateur 6 3 - Porte ovale Macon 7 5 - Thermometre 6 4 - Dégustateur 3 - Porte ovale 7 6 - Plafond avec trappe de 5 - Thermometre 4 - Dégustateur 900mm 7 6 - Plafond avec trappe de 7 - Décanteur 5 - Thermometre 900mm 7 - Décanteur 6 - Plafond avec trappe de A 900mm

COUPE A-A 7 - Décanteur A ECHELLE 1 : 30

COUPE A-A ECHELLE 1 : 30 A

COUPE A-A ECHELLE 1 : 30

32 Round casks

Which Available equipment advantages?

Oak • Qualitative approach Front face Oval stainless Hydraulic down total Thermic stands Elbow and Varnish Vats Equivalence Litres Racking valve Taster steel door Paint* Oak stands bung drainage regulation • Maturation and ageing in large draining valve Thermometer °C capacity oak tuns C6 6 x 228 L 1 370 C10 10 x 228 L 2 280 • Aromatic Profile/New style of technical finesse C15 15 x 228 L 3 420 C20 20 x 228 L 4 560 • Image and communication C25 25 x 228 L 5 700 • Positive financial impact • Improved cellar logistics = Standard equipments / = Options / *Various colours available, ask us • Optimisation of space • 2 year Guarantee / Local After Technical data Sales Service Features in Centimetres Total height Total height Total height Casks Length Ø Bilge Ø Head (except (with Hydraulic (with Hydraulic Hydraulic bung) bung 4,5L) bung 3L) C6 140 140 125 178 207 203

2013.08.20.C13.2597.Laherte.C25.pdf 1 13/11/13 13:30 1 - Vanne de soutirage 40 mm Macon C10 164 164 146 202 231 227 2 - Vanne de vidange totale avec coude de retour en façade 40 mm Macon 3 - Porte ovale autoclave C15 184 184 164 222 251 247 4 - 1Dégustateur - Vanne de soutirage 40 mm Macon C20 202 201 179 239 268 264 5 - 2Bonde - Vanne en bois de vidange totale avec coude de retour en façade 40 mm Macon 6 - Règle de niveau 2 m Identification plate Thermometer 3 - Porte ovale autoclave C25 214 216 193 254 283 279 4 - Dégustateur

5 - Bonde en bois 6 5 1 - Vanne de soutirage 40 mm Macon 6 - Règle de niveau 2 m 2 - Vanne de vidange totale avec coude de retour en façade 40 mm Macon

6 3 - Porte ovale autoclave 5 4 - Dégustateur 1 - Vanne de soutirage 40 mm Macon C 5 - Bonde en 1bois Racking valve

J 6 - Règle de niveau2 - 2 Vanne m de vidange totale avec coude de retour CM Draining valve with elbow MJ en2 façade 40 mm Macon CJ 4 CMJ 2150 1950 3 - Porte6 ovale autoclave N 3 Oval door 5 4 - Dégustateur 1 3 4

2150 1950 4 Tasting valve 5 - Bonde en bois 2 1 3 56 Wooden - Règle de niveaubung 2 m

2 2140 6 Glass gauge

1220 6 4 5 1800 2150 1950 C13/2597 Champagne LAHERTE 2140 freres Echelle: 1/25

1220 C25 Laherte A3 20/08/2013 Tonnellerie Rousseau Père & Fils - 21160 COUCHEY (France) 1800 1 3 C13/2597 Champagne LAHERTE freres Echelle: 1/25

C25 Laherte A3 20/08/2013 Tonnellerie Rousseau Père & Fils - 21160 COUCHEY (France) 2

2140

1220 1800 C13/2597 Champagne LAHERTE freres Echelle: 1/25 C25 Laherte 4 A3

20/08/2013 Tonnellerie Rousseau 2150 1950 Père & Fils - 21160 COUCHEY (France)

1 3

2140

1220 1800 C13/2597 Champagne LAHERTE freres Echelle: 1/25 C25 Laherte 33 A3 20/08/2013 Tonnellerie Rousseau Père & Fils - 21160 COUCHEY (France) Oval casks

Which Available equipment advantages? • Qualitative approach Hydraulic Stainless Thermic Stainless steel Stainless steel Stainless steel Elbow + Vats Equivalence Litres draining portTaster steel oval door Paint* Varnish Oak stands bung regulation • Maturation and ageing in large Racking valve Thermometer °C Front exit + Valve C06 6 x 228 L 1 370 capacity oak tuns C010 10 x 228 L 2 280 • Aromatic Profile/New style of C015 15 x 228 L 3 420 technical finesse C020 20 x 228 L 4 560 • Image and communication C025 25 x 228 L 5 700 • Positive financial impact • Improved cellar logistics = Standard equipments / = Options / *Various colours available, ask us • Optimisation of space • 2 year Guarantee / Local After Technical data Features in Centimetres Sales Service Bilge Bilge Head Head Total Cask Length height5 width height width Height

7 C06 150 112 134 100 154 220

C010 176 132 160 120 176 5246 3 200 150 180 2120 2320 134 2720 2979 7200 268 Racking valve Tasting valve C015 4

C020 216 162 196 146 220 285 1 3 C025 232 174 212 159 235 301 2120 2320 2720 2979 4

1 6 1020 2 1500

70 x 3 Racking valve6 5 1590 1 1020 2

8 30 1500 5 2 - Débourbeur / 40 mm Macon 2 Draining port 70 x 3 7 60 1590

3 - Dégustateur 8 30 7 100 2 - Débourbeur / 40 mm Macon 5

60 3 Tasting valve 4 - Porte ovale autoclave 140 3 - Dégustateur 100

180 7 5 - Bonde Hydraulique 4 - Porte ovale autoclave 3 140 4 Oval door 2120 2320 2720 2979 3 180 2120 2320 2720 2979 6 - Vanne de Vidange tolae 40 mm Macon 5 - Bonde Hydraulique

44 5 Hydraulic bung 6 - Vanne de Vidange tolae 40 mm Macon 7 - Barrage doubel à l'avant 3 2720 2979 2120 2320 7 - Barrage doubel à l'avant 1 1 8 - Barrage simple à l'arrière 6 Draining valve 8 - Barrage simple à l'arrière 4

1 7 Double cross bar on front 6 1020 2 head 15006 1020 2 1740 70 x 3 1740 1500 1590

8 30 6 8 2 Single cross bar on back 70 x 3 2 - Débourbeur / 40 mm Macon 1020

60 1590 1500 3 - Dégustateur head

8 30 100 2 - Débourbeur / 40 mm Macon 70 x 3 4 - Porte ovale autoclave 1590 140 60

8 30 180 5 - Bonde3 - HydrauliqueDégustateur 2 - Débourbeur / 40 mm Macon 100 60 6 - Vanne4 - Porte de Vidange ovale tolae autoclav 40 mme Macon 3 - Dégustateur 100 140

180 7 - Barrage doubel à l'avant 4 - Porte ovale autoclave 5 - Bonde Hydraulique 140 8 - Barrage simple à l'arrière 180 5 - Bonde Hydraulique 6 - Vanne de Vidange tolae 40 mm Macon 6 - Vanne de Vidange tolae 40 mm Macon 7 - Barrage doubel à l'avant 7 - Barrage doubel à l'avant 8 - Barrage simple à l'arrière 1740 8 - Barrage simple à l'arrière

1740 1740

34 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 SO2.

Caution: take great care of all stainless steel elements when adding SO2 (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 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 Additional information

Large

1- Origin of wood 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 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 endofthe 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.

ST n E a

B r

5- Warranty & After Sales Service 0 F

f C o r n aftsme 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 „ 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 Large Formats Vinification products

Vinification vats

Vinification & ageing vats

User advice and maintenance

41 Vinification vats

Available equipment

Stainless Oak Elbow and steel door ** Varnish Thermic Vats Equivalences Litres Racking valveDraining valvedraining valve Thermometer °CPaint* Taster stands Seed Screen regulation 1 T 1 Tonne 1 264 2 T 2 Tonnes 2 544 3 T 3 Tonnes 3 809 4 T 4 Tonnes 5 097 5 T 5 Tonnes 6 337 6 T 6 Tonnes 7 616 7 T 7 Tonnes 8 880 8 T 8 Tonnes 10 149

= Standard equipments / = Options / *Various colours available / **Oval door / rectangular door / rectangular door flush-mounted.

Which Technical data advantages? Features in Centimetres Low Head Stave Total Vats • Classic oak fermentation products diameter diameter length height for red grape varieties 1 T 142 120 120 132 Valve

167 • Qualitative approach 2 T 170 144 160 195 • Traditional methods

180

3 T 190167 164 184 219 • Maturation and ageing in large 1200

4 T 214 188 188 223 150 180 capacity oak vats 1343 1200

120 5 T 150220 194 218 253

Excellent thermic inertia 1343 • Digital thermometer

120

100 • Image & communication167 6 T 220 194 260 295 1 Racking valve 20

100 • 2 year Guarantee 180 7 T 224 198 290 325 20

1200 2 Cooling panel 150 569 Local After Sales Service 1343 • 8 T 224 569 198 330 365 120 3 Tasting valve 1420 1420

100

569 3 1420 C C

167

167 C

167 180

180 1200 2 150 1343

180 1200

150 1343 120 1200

150

120 1343

100

20 COUPE C-C 120 COUPE C-C ECHELLE 1 : 20 100 ECHELLE 1 : 20 569 20 C 100 C 1420 1 20 COUPE C-C 569 ECHELLE 1 : 20 1420 569 C C 1420 C C

COUPE C-C ECHELLE 1 : 20 C

COUPE C-C ECHELLE 1 : 20

COUPE C-C C ECHELLE 1 : 20 C

42 Vinification and ageing vats

1440

Which Available equipment

Thermic regulation advantages? 235 • Classic oak fermentation products Full draining Stainless steel Stainless Oak for red grape varieties Vats Equivalence Litres Racking valve valve Thermometer °CLevel guide Paint* Taster Seed screen trap steel door** Varnish stands 4 ST 4 x 1T 5 091 • Qualitative approach 230 • Traditional methods 5 ST 5 x 1T 6 456

6 ST 6 x 1T 7 663 1600 • Maturation and ageing in large 180 capacity oak vats 7 ST 7 x 1T 8 925 • Excellent thermic inertia 8 ST 8 x 1T 10 193 140 • Aromatic Profile / “More complex” = Standard equipments / = Options / *Various colours available / **Oval door / rectangular door / rectangular door flush-mounted. 120 style • Image and communication 110 • Positive financial impact Technical DATA Features in Centimetres Improved cellar logistics 0 • 3 Low Head Stave Total • Optimisation of space Vats diameter diameter length height • 2 year Guarantee / Local After 3 Sales Service 4 ST 1440 214 188 194 244 654 1440 5 ST 220 194 226 277 1700 1 Stainless steel top 235 6 ST 220 235 194 266 317 1000 4 230 230 2 Seed screen 7 ST 224 198 296 347 1600 180 1600 180 3 Valve 8 ST 224 198 336 387 140 140 4 Draining valve 120 110 120

110 0 3 Valve Rectangular door 2

2 - Caisson filtarnt

3 3 654 1700 1440 3 1440 1440 654 B 1000 4 3 - Vanne DN 40 1700

1000 4 2 235 235 2 - Caisson filtarnt 4 - Vidange totale - vanne 50 mm DIN 235 B 3 - Vanne DN 40 230 230 230 4 - Vidange totale - vanne 50 mm DIN 1600 2 1600 180 180 2 - Caisson filtarnt

140 1600 140 B 3 - Vanne DN 40 180 120 120 140 110 4 - Vidange totale - vanne 50 mm DIN 110

120 B

3 110 3

654 3 654 0 1700 3

1700 4 C13/2208 Domaine du Moulin de Beauregard Feuille1 A4 1000 4 B 4 B 2T 1000 3 COUPE B-B 654 ECHELLE 1 : 20 Tonnellerie Rousseau Père & Fils - 21160 COUCHEY (France) Date Edition: 05/06/2013 Echelle: 1:1 Feuille n° 1/1 1700 2 2 - Caisson filtarnt 2 2 - Caisson filtarnt 1000 4 B 3 - Vanne DN 40 C13/2208 Domaine du Moulin de Beauregard Feuille1 A4 B 3 4 - Vanne - Vidange DN 40totale - vanne 50 mm DIN 2T COUPE B-B4 - Vidange totale - vanne 50 mm DIN ECHELLE 1 : 20 Tonnellerie Rousseau Père & Fils - 21160 COUCHEY (France) Date Edition: 05/06/2013 Echelle:2 1:1 Feuille n° 1/1 2 - Caisson filtarnt

B 3 - Vanne DN 40 B C13/2208 Domaine du Moulin de Beauregard Feuille1 A4

B 4 - Vidange totale - vanne 50 mm DIN 2T C13/2208 Domaine du Moulin de Beauregard Feuille1 A4 2T COUPE B-B COUPE B-B C13/2208 Domaine du Moulin de Beauregard Feuille1 A4 Tonnellerie Rousseau Père & Fils - 21160 COUCHEY (France) ECHELLE 1 : 20 Tonnellerie Rousseau Père & Fils - 21160 COUCHEY (France) Date Edition: 05/06/2013 Echelle:2T 1:1 Feuille n° 1/1 ECHELLE 1 : 20 COUPE B-B Date Edition: 05/06/2013 Echelle: 1:1 Feuille n° 1/1 ECHELLE 1 : 20 Tonnellerie Rousseau Père & Fils - 21160 COUCHEY (France) B Date Edition: 05/06/2013 Echelle: 1:1 Feuille n° 1/1

C13/2208 Domaine du Moulin de Beauregard Feuille1 A4 2T COUPE B-B ECHELLE 1 : 20 Tonnellerie Rousseau Père & Fils - 21160 COUCHEY (France) Date Edition: 05/06/2013 Echelle: 1:1 Feuille n° 1/1

43 User advice and maintenance Vinification products

INITIAL USE

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 SO2

Caution: take great care of all stainless steel elements when adding SO2. (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 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 Contacts France

Tonnellerie Rousseau

In house team

Jean-Marie ROUSSEAU (General Manager) Didier REICHENBACH (Sales Executive) TONNELLERIE ROUSSEAU Phone: +33 3 80 52 30 28 Z.A des Champys Mobile: +33 6 15 90 12 03 21160 COUCHEY Fax: +33 3 80 52 59 52 Phone: +33 3 80 52 30 28 Email: [email protected] Fax: +33 3 80 52 59 52 Areas: Burgundy: Côte de Nuits / Côte de Beaune / Alsace / Lorraine Frédéric ROUSSEAU (Sales Manager) Large Formats Expert German-speaking markets: Germany / Austria / Hungary / Phone: +33 3 80 52 30 28 Switzerland / Luxemburg Mobile: +33 6 19 22 47 67 Fax: +33 3 80 52 59 52 Email: [email protected] Marion VENET (Sales Executive) Phone: +33 3 80 52 30 28 Areas: Mobile: +33 6 83 20 50 46 Burgundy: Côte de Nuits / Côte de Beaune / Bordeaux area / Cognac / Fax: +33 3 80 52 59 52 South West of France / Rhône valley (south) / Corsica Email: [email protected]

English speaking markets: USA / Canada / Australia / Areas: New Zealand / South Africa Loire valley, Champagne / Chablis / Lyon area / Provence & Rhône valley (north)

Spanish speaking markets: Spain / Latin America

46 Export

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47 www.tonnellerie-rousseau.com