EDER - FassStolz® 225 l American Oak


Excl. 19% Vat. €450.00
Incl. 19% Vat. €535.50

plus shipping costs

  • 2001
This barrel, from our Eder-FassStolz® series, is produced exclusively for us by Seguin Moreau in... more

This barrel, from our Eder-FassStolz® series, is produced exclusively for us by Seguin Moreau in Napa.

Dimensions 225 l ca.:
Length of staves: 95 cm
Ø Head: 58 cm
Ø Belly: 69 cm

Wood: American Oak

Medium +

Please select toasting at the top of the selection bar

Toasted heads, with silicon bung 


We believe certain Wines deserve solutions that enable them to fully reveal their potential while respecting their unique character and the original expression of the fruit.

Origin & Oenological objectives
The barrel is inspired by the tradition of aging great Spanish wines in wood. This American oak selection is intended for powerful red wine varieties and harmonizes olfactory smoothness with liveliness on the palate.

A specific selection
To manufacture our barrels, we select batches of American oak that will give a suitable oenological profile, while also optimizing the wood when rough staves are machined into staves.
To suitably mature this rough staves selection, our oak is dried 100% naturally in the open air at a wood yard in Perryville (Missouri). 

The barrel is a very efficient tool which allows:
- Some intense wood notes which correspond well with the typicity of some wines.
- To give complexity to the blending.

The barrel lends itself to various aging times (6-24 months), depending on the wine's profile
before aging and the oenological objective sought.
We recommend filling barrels as quickly as possible to carry out the malolactic fermentation either in the casks for more aromatic complexity, smoothness and sweetness or just afterwards. The objective in both cases is faster integration of woody aromas


Sensorial Profile
American oak's typical characteristics, combined with average toasting – result in the following sensory profile at the end of aging:

Aromatic profile: hints of coconut, roasted hazelnuts, caramel, warm pastries, milky coffee, spices.

Gustatory profile: soft on the palate and very little tannin impact.

During the first months of aging, a slightly intense “prise de bois” on the American oak is usually noticed: toasted, fresh wood and a powerful tanic impact in mouth. This sensation reduces progressively during aging.

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