Infinity Barrel
First pressurised wooden fermentor. Ferment and age wine without any additives and preservatives.
( Barrique barrel improved )
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The Infinity barrel is a custom precision-engineered wooden pressure fermentor with stationary stainless steel bung, designed for winemaking and maturation in a close to fully anaerobic environment—free from contamination, oxidation, and evaporation.
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Unlike traditional barrels, which allow oxygen ingress through stave joints and conventional silicone or wooden bungs, the Infinity barrel eliminates these weak points. Its specially developed stainless steel Infinity bung system enables all winemaking procedures—sampling, topping, battonage, inert gas application—without exposing the wine to air.
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This innovation allows fermentation and aging of still wines made with only grapes, yeast, and malolactic bacteria without the use of sulphur dioxide or other additives, while preserving the structural and sensory benefits of oak contact.
( Specifications )
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Size
225 L
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Primary material
Slavonian oak
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Secondary materials
Acrylic top and bottom, silicone rods, stainless steel hoops and bolts
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Installation
Stackable on stainless steel stand
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Capacity
90% juice, 70% must and 50% grapes
( Comparison )
What makes it different?
| Feature | Traditional barrel | Infinity barrel |
|---|---|---|
| Oxygen management | Manual, uncontrolled | Closed system |
| Topping frequency | Weekly | Never |
| Aging time equal | 18-24 months | 4-6 months |
| Sulphite needed | Sulphite 100-200 mg/L | No SO2 added |
| Monitoring | O2 invasive | No O2 invasive |
( Process )
How it works?
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( 1 )
Prepare the barrel to receive the juice, must, or grapes. Fill the barrel with water for 24 hours to wet the wood and initiate stave saturation.
Empty the barrel and fill it with juice, must, or grapes. If using selected yeasts, add them too, then close the Infinity stainless steel bung.
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( 2 )
The fermentation will start soon as yeasts consume oxygen present in preferably hyper-oxygenated juice and wood too. After 24 h the bacteria for malolactic fermentation can be added. It is recommended to use Lactobacillus Plantarum, as it does not produce VA as a byproduct of fermentation.
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( 3 )
Monitor fermentation dynamics and the decrease in residual sugar content. Depending on grape variety, wine style, and target taste profile, leave the wine for the required period. How long to keep the wine in contact with the wood depends entirely on the winemaker.
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( 4 )
Before bottling take tartrate and protein stability tests as in conventional production. Bottle the wine directly into the bottle using the Infinity Bottling System or store it in kegs to maintain anaerobic conditions.
( Downloadables )
Deep dive into Infinity Technology
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