THE RANGE
Vinification vats
From 8 to 100 HL (75 HL for delivery by containers), our open truncated vats can be used for the vinification of red or white wines.
The different models can be equipped with several options such as tarp lid, thermometer, exchanger, level gauge…
Vats Vinistock
From 8 to 100 HL (75 HL for delivery by containers), the truncated Vinistock vats are equipped with a round door on top enabling the vinification and ageing of red and white wines.
The different models can be equipped with several options such as thermometer, exchanger, level gauge…
Round and oval casks
From 8 to 90 HL (60 HL for delivery by containers), round or oval, Marc Grenier casks are used for the ageing of all grape varieties, white or red. Thanks to the large size of those containers, subtle and delicate aroma can develop while respecting the original fruitiness.
The different models can be adapted to your request and needs (height and shape of the devatting door, types of valves…) and equipped with accessories such as thermometer, exchanger, level gauge…
Ovoid casks
From 10 to 20 HL, our ovoid casks are used for the ageing of all grape varieties, white o red, and for the vinification of white wines. Ovoid cask cause a more important natural movement of the liquid (the Brownian movement) which would imply a greater mixing of the lees.
The cask can be equipped with several accessories such as thermomtre, heat exchanger, level gauge, asceptic bung…
Demi-muid (600L)
Based on his knowledge as a cooper and his expertise as a wooden vat and cask maker, Rémi Sylvain has put all his know-how into the development of this unique demi-muid.
Marc Grenier 600L demi-muid has been designed, developed and made to combine the very best of these two professions and offer the best of a cask in a demi-muid.
Like ancestral cooperage cutting methods, staves made from split oak are used for the assembly of the Marc Grenier demi-muid. This traditional cutting technique guarantees exceptional quality and perfect sealing. The 50mm thickness of the staves allows a reduced ageing which reveals the qualities of the wine and respects the primary aromas of the grape variety. The contact between the oak and the wine takes place gradually and gently. The wine penetrates little into the wood, the oak is fine and elegant.
The technique of steam bending is used, because during steaming the tannins are refined and made more supple. This heating technique is used in foudrerie and enables to obtain an elegant and subtle woodiness to let the wine fully express its freshness and its terroir
