Yep - this year we are moving up to 500 liter puncheons. You can see Dave here trying to show how big it is - it just barely fits under the destemmer.

We have fermented in wood since we learned winemaking in France. Up until this year, we used barrels upright. With a little bit of coopering, one can take the head off and later, put it back on.

We hope the puncheons will increase fermentation temperature just a bit - one of our goals for this year.