No additives or preservatives. No oxidation. No evaporation.
The barrier between you and wine without any additives and preservatives has always been excessive oxygen.
( Core technology overview )
Stave joints with silicone rods
Infinity barrel is built from high-quality 25 and 27 mm Slavonian oak staves (Quercus Petraea and Quercus Robur), with food-grade silicone rods strategically inserted between staves to block oxygen ingress.
Slavonian oak staves provide natural tannins extraction and body structure to the wine, while silicone-sealed joints between them prevents oxygen ingress. Studies have confirmed that most of the oxygen enter the barrel not through the wood itself, but through the stave joints.
Adjustable hoops with bolts
Standard hoops do not provide uniform pressure across the barrel. Infinity maintains the uniform pressure along the barrel using adjustable hoops and bolts.
It has been reported that, for the bilge hoop, the pressure in between the staves can reach around 20 bars near the head of a traditional barrel, gradually dropping to as little as 3 bars in the midsection near the bung.
The Infinity Technology introduces eight, comparing to usual six, hoops, designed to be adjustable with custom made bolts, so uniform pressure can be obtained along the barrel.
Infinity bung—a multipurpose tool
The bung itself is the weakest point when it comes to the oxidation, possible contamination and evaporation. Studies prove that internal and external pressure changes push the bung out of the barrel, while each opening causes the macro-oxidation of the wine.
Throughout the winemaking process, the conventional bung is routinely removed for essential tasks such as sampling, SO₂ adjustments, topping up, and stirring the lees.
The Infinity bung solves numerous challenges by replacing the standard silicone removable bung with a stationary, multipurpose stainless steel system. It integrates a sample tap, pressure gauge, pressure relief valve, inert gas inlet port, movable spear with filter, and a heating/cooling coil. This enables all winemaking operations to be performed without exposing the wine to oxidation, contamination, or evaporation.
Accelerated aging
The oak environment without oxygen presence enables much faster phenolic compounds polymerisation and integration, since in conventional winemaking, SO₂ is added to prevent oxidation, but it also acts as a process disruptor.
SO₂ binds with phenolic compounds, interfering with their natural polymerisation and slowing down integration. Tannins, in their small molecular form, are easily perceived by the palate as astringent. With the presence of oxygen, these molecules polymerise into larger, softer structures that are no longer perceptible as harsh—resulting in a more rounded wine.
What appears as “accelerated aging” in the Infinity barrel may in fact represent a return to the natural pace of wine evolution, uninterrupted by chemical interventions.
( winemaking groups )
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Conventional & traditional winemakers
Improve your wine making without abandoning your personal tradition.
Avoid evaporation and Angel's share. Improve aging for premium reds or safely expand your portfolio with clean wines without the risk of oxidation or contamination.
( TRADITIONAL BARRELS REIMAGINED )
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Winemaking has persistent challenges such as evaporation loss. The "angel's share" shrinks inventory every year for 5-6%. Topping schedules demand constant attention and labor. Oxidation and microbial spoilage risk increase with barrel age, repeated openings, and air contact.
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On the other hand, there is a market shift. Consumers are asking about sulphites and distributors want 'clean label' wines. Natural wine is no longer a niche. But many winemakers who tried low-intervention approaches, have faced unpredictable fermentations and stuck batches, oxidation, VA, and wines that don't age well.
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What if you could explore winemaking without risking grapes you have grown and reputation you've built protect? What if you could keep your approach—but eliminate these inefficiencies? Discover more by downloading our guides.
( winemaking groups )
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Natural & organic winemakers
Low intervention winemaking shouldn't mean taking chances.
From spontaneous fermentation and extended skin or whole-cluster maceration to aging on the lees. Clean wines and premium lines compatible with certification on any market.
( Wine purity with grapes only )
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Natural and organic winemakers are committed to pure, additive-free wines that express terroir without compromise. But SO₂ omission yields constant risks oxidation that steals aromatics and shortens shelf life, or volatile acidity, Brett, and mousiness. There is constant anxiety of wondering if each batch will stay clean.
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Natural and organic winemaking means dedication to maintain extreme cellar and equipment cleanliness. Your philosophy is intentional and your tools could be too.
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Benefit from protection without interference, naturally accelerated phenolic integration, and using one vessel for fermentation and aging. Organic winemakers could eliminate or reduce SO2 and close the gap between vineyard and cellar practices.
( winemaking groups )
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Chefs & fermentation bufs
What if your wine pairing was made in-house?
Ferment wines in your kitchen with indigenous grapes and create irreplaceable storytelling item on the menu. Go beyond wine, and ferment ciders, vinegars, low-ABV beverages.
( New meaning of the house wine )
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Professional kitchen is a fermentation laboratory, where you make koji, miso, garum, kombucha, sourdough—controlling every element of the dining experience. But wine? You're limited to what you can source. What if you could ferment your own wine pairings alongside your other ferments?
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Create beverages nobody else can replicate? Control the complete narrative from soil to glass? Offer truly unique expressions that match your experimental menu.
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Possible use cases are in-house wine pairings, site-specific wines, by-the-glass program served directly from the barrel, experimental ferments such as pét-nat style wines, vinegars, or low-intervention ciders.
