Category Archives: Barrels +

All about wine barrels and relative items

Col Solare Winery

What Goes On Inside A Wine Barrel

Ever wonder what is going inside a wine barrel? Creating wines is an art and science. Nuances of all sorts are working to form a vintage and maybe the most critical time is when the juice of the wine grapes is aging. However, what is actually going on and does anybody really know? We just might find out.


A new company called Watgrid from Portugal analyzes the purity of water. They have taken a lot of that same technology and applied it to wine. The product is called Winegrid and its aim is to analyze in real time, maturation and fermentation processes.

Winegrid sensors – made of stainless steel, glass and fiber-optics – are placed inside the dark recesses of a wine barrel and relay information back instantly. By having a constant reading of what is occurring, a winemaker can reduce their costs, while improving the quality of their vino. Usually, samples are taken out almost daily and studied by a lab. That time-consuming practice would be eliminated.

Starts in Bordeaux

The folks at Watgrid have met with barrel makers (cooperages) to get their input and see about integrating the Winegrid system into barrels. In-turn, they’ve contacted wineries, and one has said yes, to this newest technolgogy: Chateau Lynch-Bages. Lynch Bages is in an area of Bordeaux, France, that amongst many well-known vineyard estates in the region is the infamous Chateau Lafite Rothschild.

Known for their excellent terroir, the 220 acre Lynch Bages estate is a famous winery themselves dating back to the mid-1700s. Lynch Bages 2015 vintage will be one of the first to test the Winegrid technology. They will monitor the wine to watch it evolve, measuring fermentation, color, temperature, along with sugar and alcohol levels. By the way, Lynch Bages is updating their facilities with the help of famous architect IM Pei’s sons.

The equipment will also be used in larger vats as well, since the wine is originally placed in steel vats before moving over to oak wine barrels. We shall soon hear about what goes on in the dark mysterious interiors of a wine barrel. And maybe learn more than anyone ever knew? Who knew wine barrels could be so interesting. 😉


Daryle W. Hier








Essential Oils Display Holder

Nearly since the beginning of time, essential oils have been used by humankind. Extracted from plants, essential oils or EOs, have been apart of medicinal history and formed a backbone for medical aids. Recently, it appears the homeopathic popularity of EOs has created a buzz and become somewhat of a leader in natural health and healing therapies.

Whether as an alternative too or complementary of traditional medicine, with this growth, the essential oil business has boomed. And why is a blog on wine barrels talking about a rather obscure world of EOs? Well, companies like multi-level marketer doTerra are leading a charge of sales advocates who are promoting and distributing EOs around the world.

As with any sales demonstration, the product needs a eye-catching display, and that’s where wine barrels come in – or more specifically, used wine barrel staves. Similar to the craze of essential oils, so too wine barrels and their components are becoming popular and more widely seen in a broad assortment of uses.

A strikingly unique display

One of those uses is as a holder of the small bottles that essential oils come in. The display is just starting to be used by wellness advocates from doTerra, but actually can be used by anyone who would like the eclectic use of a wine barrel stave to show off your oils in a home or business.

Currently, this Essential Oils Display Holder is available in its natural form with no changes other than holes drilled in the stave, for placing the vials of essential oils into. This exhibit holds a total of 11 bottles, with 10 spaces for 15 milliliter (ml) bottles and one for a 5ml bottle. The stave offers the usual patina of a wine barrel stave with an aged look, possible stains and the rustic appearance barrels can get.

No two staves are the same, so each is unique, distinctive and inimitable in its own way. The new product from is available, however, the interest and want to have this one-of-a-kind creation is outpacing production, so don’t be surprised if there’s a few days delay in receiving the essential oil display holder.

There are plans underway to produce a Decorative EO display holder as well, but the release of this latest product is still weeks away. In the meantime, for all you wellness folks, you can go to the Paso Wine Barrels website to purchase the display or go to one of our occasional appearances at arts and craft shows, mainly in Downtown Paso Robles. Our next show is Trading Day on the first weekend of summer (June 20th).

This stave holder can be utilized for a wide variety of applications outside of the essential oils like doTerra – anything that can fit into the inch and an eighth hole. The uses may be endless, so check it out.

Note: Other than Paso Wine Barrels, I am not a part of any company including doTerra. 

Additional source: doTerra – Melinda Hier-Goetz


Daryle W. Hier



No More Wine Barrels?

The world has existed with some form of wine stored in a vessel to age vino since biblical times – we’ve talked it about it the history of wine barrels in the past. The wood and eventually oak wine barrel has been around for 20 or so centuries and this past century, it became almost an art.

Wine Barrels - stacked.adj

Might this picture not exist in the future?

The ease of moving wine or any food product in a barrel was also of help. However, with wines popularity and the fact that some wines like whites, don’t necessarily need oak, steel and even concrete vats have been used for storing and aging wine. Using oak chips to impart aromas and flavor has become part of the aging process as well. But oak may not be needed anymore. Egads!

Trick yeast

Technology may eliminate the need for the oaking process, when researchers in Spain found using aromatised yeast brought similar influences without oak itself. Yeast is what makes grape juice into wine.

Yeast making beer.

Now breaking the long history of winemaking is slow and sometimes even an impossible breach. Yet, these same scientist from the University of Madrid have been able to offer up this new procedure without the long waiting times that wine takes to age. This might sound blasphemous to stalwart vintners and wine experts, but the fact remains, this breakthrough gives winemakers the potential to infuse a vast many other flavors and smells that invariably could explode the range of wines that might be produced.

This revelation is huge and although more research will be needed to back up these claims, it’s obvious that this science of yeast imparting a taste difference, is only going to grow. As a homebrewer, I understand the value that yeast brings to the table when making beer. So to contemplate how a yeast cell can be infused with other flavors, which in-turn makes changes to the process of winemaking, is definitely a game-changer.


Wine during fermentation – it might not need to be aged in a wine barrel.

Whether this slows down or ultimately replaces the need for oak wine barrels, remains to be seen. A new barrel can easily run a $1,000 and they’re only good for half-a-dozen years or so. You can see why this may be the start of big changes in the wine industry.

Barrels be gone?

With the international growth of wine consumption, oenology departments all over the world are probably working on research towards this same goal of yeast replacing oak barrels. Too be sure, research in the wine industry is far from agreeable. In fact, to get anyone in the world of vino to agree on absolutes, well, there are no absolutes in this industry.

So, is this inevitably going to happen? Hard to say, but my money is on a slow change, typical in the world of winemaking. Hopefully I’ll be gone or too old to be concerned about such changes. In the meantime, there will always be wine, regardless – Salute!

Source: University of Madrid


Daryle W. Hier



Wine And Tabasco

What do wine and Tabasco have in common? It might surprise you.

I came upon this interesting information not because of my fervent passion for Tabasco Pepper Sauce. I love the stuff. No, actually I found out the unique similarities of wine and Tabasco because of the wine barrel business we are in.

The fact is, in our neck of the woods, used wine barrels are getting harder to find. From their use more and more with other spirits and beer, to making furniture and art out of them, along with the increased wine grape production in California, used wine barrels have become increasingly difficult to acquire. Now I found out there’s another new arrival vying for oak barrels: hot sauce companies and restaurateurs.

A century and a half of history 

Where did they get this unusual idea? From Tabasco, the king of pepper sauces. See, since 1868, Tabasco has been processing their brand of pepper sauce in oak barrels, to age for three years before it’s bottled. And not just any oak barrel, but white oak – the same exact oak that wine is aged in. Now, other hot pepper sauce brands and restaurants are making their own version using used white oak barrels.

Tabasco oak barrels aging.

Sitting on one the largest salt domes in the world, the McIlhenny Company of Avery Island, in southern Louisiana, has been producing the famous hot sauce for nearly a century and a half using white oak barrels to age their chili pepper mash. Why the use of white oak isn’t well known, but likely because whiskey was prevalent in these parts as was white oak stands, it was a marriage of convenience, using old barrels after grinding the interiors off and cleaning them. Of note, the barrels come from Jack Daniels.

Still, much like wine grapes are crushed with their juice placed in wine barrels to age, so too are Tabasco’s peppers with the addition of salt. There the red concoctions stays for up to three years (although some can age eight years), fermenting and aging before the juice, along with vinegar, is put into a jar for resale.

Like topping off for wine, the Tabasco mash is topped off with salt occasionally to allow gases to naturally escape – through a valve on top of the barrel – without letting air get to the pepper mash and spoil the mixture. The barrels of chili pepper mash are aged in warehouses on Avery Island, which technically isn’t an island but is surrounded by swamps and bogs. By the way, the salt mound that produces Tabasco’s key ingredients is the highest point on the Gulf Coast. Here’s a did-you-know fact about the chili mash: when the juice is pressed out of the chili’s, the leftover mash is sold to pharmaceutical companies for making medicines and pepper spray.

Tabasco pepper sauce mash

More similarities

While the chili pepper plants are no longer typically grown on Avery Island anymore, all the seeds are; not unlike the wine industry which has cuttings from older vines to make new stock. Another similarity, if you will, between wine and Tabasco is the aforementioned vinegar added to make the final famed pepper sauce. The distilled vinegar used is from French white wine and actually aged for about another month before it finds itself on a dinner table. McIlhenny now makes too many Tabasco products to name – which isn’t a bad thing. The intriguing if a bit unknown world of Tabasco certainly has ties to wine. 😉

Unlike other adventurous beer and spirits makers who will age their beverages in almost any kind of barrel, I’m not certain what you could use a former used Tabasco barrel for. Regardless, the renowned pepper sauce is made and aged similarly to wine with results that this particular fan is more than happy with.

And what wine does Tabasco go well with? I’m not an expert, so my answer is everything, but a cohort told me Sauvignon Blanc can pair well with hot flavors like Tabasco. Rieslings and Viogniers pop up often when combining hot and spicy foods with wine. In other words, white wine is best, but it’s suggested not to pair Chardonnay with foods tinged with Tabasco. If you want to try a red, a close friend once told me spicy foods and Zinfandel or Barbera can mix well. Of course, beer always goes good with spicy hot foods so maybe a barrel-aged beer? You never know.

And now we can partake of a some barrel-aged wine and Tabasco! What’s for dinner?

Additional source:

Salootie Patootie,

Daryle W. Hier






Wine Barrel Stave Ideas

Along with being ideal for wine-making, some of the many attributes of white oak is it’s strong, dense and durable. It’s also, rot-resistant while being beautiful and relatively easy to get a hold of. Because of its versatility, a new trend has been pushing us at Paso Wine Barrels and it’s no wonder folks have incessantly asked us if we sold just the barrel staves. We do now and thought we could offer some ideas for what can be done with the easy-to-work with hardwood.

Candle holder - click on pick for a closer look and a link to make your own.

Candle holder – click on picture for a closer look and a link to make your own.

The structure and quality of these unique pieces of oak are remarkable. The used wine barrel stave is distinctive for their curves and tapered ends. This allows making almost anything with them, ever-so inimitable and different. Staves made into furniture is becoming all the rage, but one of the most popular and simple ideas is as a candle holder. You can find these products already made, but they may set you back at least $50 or more online and in specialty stores, they can run up to $100. I’ll not go into the how-to’s here, however, click on the picture to find out how to make your own candle holder.

Simple, fun idea

Wine_Barrel_SignsAnother idea is a stave as a sign. The ideas for a sign are too numerous to consider, but regardless, the exclusivity involved in using a barrel stave as a sign, offer any quote, name or whatever you’d like as an example of matchless signage that will always be the talk of friends, family or colleagues.

To get a bit more involved but staying simple for the most part, coat racks are something that can be useful as well as distinguishing. While it may be a bit eclectic – not a bad thing – coat racks are surprisingly easy to put together yourself. And for your viewing pleasure, because I know some of you relate to videos more than written instructions, here’s a video on how to make a simple coat rack from a wooden barrel stave.

Cool-looking chairs

Still one more way of many that has gained popularity is using barrel staves for creating a chair. Whether it’s a stool, a rocking chair, possibly a Adirondack patio lounge or even a bar table, the look is extraordinary. The natural curves of the staves allow for an almost innate design that is comfortable and stylish at the same time. The burgundy tone on the insides of the staves offer a one-of-a-kind look that can’t be imitated. Even white wine staves offer a golden hue not easily duplicated. Here are some examples of stave chairs, if you’re not into making it yourself.


If you want to go to the extreme of buying your own used barrel and take it apart for use in multiple arts and crafts, although the information is a few years old, this site gives you the inside scoop for disassembly.

White oak’s wear-resistance is exceptional, so these products can be used inside or out. If you’re going to sand and stain them (which probably includes a sealer), they will last that much longer and indoors, that could mean indefinite.

Whether it’s staves for furniture or the many other ideas including such items like foot stools, end tables and wine racks to mention a few more, you can’t go wrong with this hottest trend. I’ve only touched on suggestions for what barrel staves can be used for or made into, but I hope this helps. Now get your used wine barrels staves!

And hey, do you have an idea for used wine barrel staves? Let’s hear it.


Daryle W. Hier



Topping Off A Wine Barrel

Little more than a handful of years ago, if you would have asked me what topping off is, I’d simply say it’s adding a little extra fuel in tank. Well, that’s not far off when considering topping off a wine barrel.

We may have talked about the fact in the past, but basically an oak wine barrel is somewhat porous, allowing wine to breath. However, that loss or evaporation creates a void in the wine barrel called headspace or ullage as the French call it, which lies between the top of the wine and the top of the barrel where the bung hole is. Note, when not empty, a wine barrel lays long way on a wine rack with the bung sitting on top and a bung-stopper plugged in.

Evaporation & racking

The evaporated wine is called the ‘angel’s share’ and is common in winemaking. You don’t want that gap as it could cause oxygenation, which isn’t good for wine. So wine is added to top off the barrel. The wine used can be literally anything the winemaker chooses, but usually is a similar type of wine or varietal that might compliment the barreled wine. For instance. If you had Zinfandel in the barrel, because Zin can sometimes lack depth or structure, a Petite Syrah is added when topping off.

Topping off might occur a little more often at the beginning when the wine it still fermenting, but after primary fermentation, a wine is at rest and just waiting for it to age, so topping off might occur less often.


Racking wine

Also, wine has to be racked ever so often to get the wine off the sediment, which is commonly called lees. Racking is moving the wine from the vessel to another barrel temporarily so the barrel can be cleaned. I’ll probably talk about racking at another time, but in short, this cleans up the wine a bit so the wine can gain quality. This process obviously removes volume from the wine barrel, and in-turn a large headspace is present and needs topped off.

The original varietal will keep its character and the loss and topping off isn’t sufficient enough to truly affect the wine. It might be added here that this time of topping off is often a good time for the winemaker to check on and even taste the wine. Sometimes a winery will make this an opportunity of wine evaporation to have a barrel-tasting with friends, family or customers.

Controlling angel’s share

Over the course of say two years in the barrel, a wine might lose four to six gallons. Some wineries will try to use temperature and humidification system to limit this process of lost wine to angel’s share. These more controlled environments will allow the wine to lose less alcohol and more water, which consequently will bring the alcohol percentage up. This allows for less meddling with the wine, which some winemakers prefer.

You may have noticed some wineries use caves to store their barrels of wine, and this method controls the aging process and keeps the evaporation down. Regardless, the process of checking the wine, checking the headspace and topping it off occurs anywhere from every week or two, to sometimes quarterly. This is based on the winemaker along with the storage conditions.

Barrel tasting has to be part of the ‘work’ in winemaking.

All of this action around the wine barrel is why the area around the bung is red, compared the to the rest of the barrel. That’s fine and even gives a barrel character for us used barrel folks.

So the next time you have a chance to visit a winery and barrel-taste, do so and maybe you’ll even catch them topping off the wine. Any excuse, right?

Sources: Venture Vineyards, Wine Making: The Ultimate Guide to Making Wine at Home


Daryle W. Hier



Concrete Wine Barrels

The first time most folks hear that someone is using concrete containers for making wine, they cringe. Bleh! Who wants their wine to convey a chalky cement taste? Doesn’t white oak impart the characteristics a winemaker wants and/or needs with their grapes to bring out the best in a vintage? Actually, no, not all wines and not all vintners want an oak flavor or aroma in the wine.

Oak wine barrels may have to make room for egg-shaped concrete wine barrels .

Not new

That’s where concrete comes in. Concrete wine barrels – which have a little mix of clay in them – have been around for a couple centuries, at one time aiding the wine industry as a vessel of choice. It should be noted the first wine containers were Amphoras, which were essentially made of ceramic (and clay) – not wood. Europe is where concrete first started, mainly in France.

With concrete, the keyword you will find over and over is mouthfeel. Steel doesn’t impart much of anything other than a harshness along with not allowing the wine to breath – complexities in the wine can get lost. Concrete breathes like oak, however, unlike oak, concrete allows for a truer taste or mouthfeel. Also, the terms ‘fresh’ and ‘clean’ are used when describing the affect concrete has on wine. Concrete storage vessels were used in the past but eventually were replaced by steel. It is apparent a reversal is in the works.

Moves naturally

The latest evolution of the concrete vat is the egg shape. The shape was found to allow the wine to move around and not get stuck in edges like a wooden or steel cask. Without going into specifics, an egg has a slight temperature degree difference between the top and bottom and this creates a natural circulation.

White wine appears to benefit more from the science of an egg-shaped concrete container. The thicker walls of the concrete method give an easier and cooler fermentation process. Again, this offers a better mouthfeel.

Moving is an issue

The reason concrete hasn’t taken off, other than the fact the world of winemaking is slow to change, is due to the cost of these big and heavy concrete vessels. Also, the shear weight and odd contours for moving make these vats a challenge to handle. Special forklifts are needed to move the heavy containers around. In addition to the difficulties with concrete is cleaning. When something is found to work in cleaning the insides, it can also degrade the surface. By the way, at the end of aging, a lot of winemakers will transfer the wine from the concrete barrels into oak for a brief time.

Another problem with these concrete eggs is costs. Relatively speaking, although the investment is not much more than an oak barrel, shipping a concrete vessel isn’t cheap. The main manufacturer (Nomblot) is from Burgundy, France, which has made the freight situation expensive. New makers of these vessels are starting to pop up including in the United States and that should reduce shipping costs.

It will be interesting to see if this trends continues and more winemakers shelve oak or steel for concrete. Like our motto says, “What’s old is new again”, could apply to the concrete wine barrel. Concrete – Who knew?

Additional sources: Wine Spectator


Daryle W. Hier





Worlds Oldest Barreled Wine – What Is Old, Is New Again

In search of older used barrels that have outlived their life, it’s not uncommon to see some vintners hold their wine in barrels for up to a decade … or more. Most of the barrels we receive at Paso Wine Barrels are six to eight years of age. Wine might be stored in a barrel for that long or possibly two or even three vintages could have been processed through a particular wine barrel. However, there’s one wine that is a bit older than that – say about five plus centuries older.

Hospices de Strasbourg

Hospices de Strasbourg

Cave des Hospices de Strasbourg

Near the border of France and Germany on the Rhine River in the Alsace region, at the center of the European Union in Strasbourg, France, is the oldest wine known to exist in a barrel. It is a cellared 1472 vintage white wine stored at the Hospices de Strasbourg. The reason I bring this story up is the fact the wine has been transferred from a nearly 300 year old barrel into a new one because the ancient barrel was starting to leak. For the record, the wine was transferred one other time, in 1718.

The cool damp caves of the Hospice hold giant wine barrels that to this day produce high caliber white wines. Renovated roughly 20 years ago, the Hospice (also known as a hospital) has cared for the wine, in its caves, throughout its history. This particular 1472 vintage is topped off a few times a year – because wine evaporates (called the ‘angel’s share’) – but otherwise has survived the test of time. These very old caves under the Hospice were built in 1395. Yes, it goes back to medieval times. Interesting side note, people back in the day, would pay for medical aid by bringing wine or even vines to the hospital.

Still fine after all these years

The acidic wine has been tasted only a few times through history with last being when eastern France was liberated from Germany in 1944. A typical light white wine with 9.4% alcohol and golden amber hue, it is said to still have a fine bouquet. When tested in 1994, it was stated the wine had aromas of:

“vanilla, honey, beeswax, camphor, fine spices, hazelnut and fruit liqueur …”

This is the almost 300 year old wine barrel that housed the oldest barreled wine before being replaced recently.

Personally, it’s hard to believe a wine can be aged that long and have anything left that resembles wine, let alone still offering a good aroma. One of my friends in the wine business, who has a bit of a stubborn streak, continues to hold on to dozens and dozens of old barreled wine here in Paso Robles that’s going on two decades of aging. So maybe 543 year old wine from 1472 is possible. Yet, what about oxidation?

Regardless, this extremely old egg-shaped barreled Alsatian wine exists in Strasbourg. Built by experts from the famous Radoux cooperage in Cognac, the new approximately 120 gallon container will continue preserving the legendary wine safely until – When? I don’t know. Maybe when we have the next World War … ?

Additional sources: Michelin Green Guide Alsace Lorraine Champagne, Hospices de Strasbourg


Daryle W. Hier




Wine, Barrels, Insurance, Autoparts, Daryle And Bill Foley

Bill Foley and I have a lot in common

I’ve known Bill Foley for quite awhile – not personally, but did talk to him and his people in another lifetime ago regarding marketing his food empire. Also, I know of him through my connections with the automotive world because he also owns a giant manufacturer of auto parts (Remy, formerly Delco-Remy). He is the man behind billion-dollar companies including Fidelity National Financial (which includes the largest title insurance company in the U.S.) and with the help of those finances, Foley’s personal wealth rose substantially. In-turn, he’s been focused on vino, which once again caught my attention when he bought several wineries over the last handful of years.

William P. Foley II

William P. Foley II

His full name is William P Foley II and the billionaire-to-be’s wine empire is becoming extensive. The mogul didn’t start off in the wine business doing very well but recently, has caught on and is now a powerful player in the world of wines.

New wine mogul

Bill Foley essentially started buying wineries in Santa Barbara and worked his way up the coast. He now owns wineries all over the world and amongst others here on the Central Coast of California, he purchased Firestone Vineyards. Foley also bought EOS, which had been a favorite of our family for many years. They moved the location of EOS to a new facility at Firestone down 46 East nearer to Paso Robles. Our connection to EOS goes back to when the Arciero Brothers owned it. The racing relationship combined with a great park-like setting and formidable winery hooked us. Now Broken Earth owns the grounds with former Indy racecar owner Gerald Forsythe at the helm. By the way, Bill missed out on this incredible location and facility.

In any case, Foley’s viticultural business holdings (Foley Family Wines) have blossomed this past decade. His style is to acquire undervalued properties that have underperformed, struggled or are just plain in bankruptcy. He tries to be vertically integrated meaning he wants all levels under his control, from the vineyard, to the wine-making facilities and distributor (he owns a wholesaler/importer); plus, he can also sell the wines to his other restaurant holdings. I could go on about his business acumen, but to say the least, Bill Foley is doing well for himself in his relatively new venture.

Roth Estate Winery

Stunning tasting room

An interesting item that really caught my attention was Foley’s latest tasting room off of Chalk Hill Road near Healdsburg in Sonoma County (Russian River Valley). The Roth Estate Winery combines a portion of the barrel storage facility with the tasting room, bringing a modern look, using wood as its primary focus. The experience should be worth the tasting fee of $15.

Now we at Paso Wine Barrels certainly are partial and accustom to wine barrels as a unique and bold appearance for any room. Envious of anything to do with barrels, this take is quite stunning. The floor is done in white oak, which of course is what every wine barrel is made of. Oh, and magnificently standing in the tasting room is a large table made of a fallen 400 year old tree. In a nutshell, it’s striking and very handsome. This new part of the VIP tasting room opens in the spring of 2015 and should be everyone’s list of must sees.

Roth Estate winery - table

VIP Tasting room at Roth Estate Winery

It all ties in

Except for the fact I buy insurance, otherwise Mr. Foley and I have much in common. As far as automotive is concerned, I spent the first two decades of my working life heavily involved in auto parts industry. I was in negotiations with Remy at one time for a sponsorship. Since he bought my favorite winery at the time, EOS, in which I knew the former and current owners (who were racecar owners), it’s kind of a relationship by symbiosis. My partner and father Ron, has been associated with the racing world almost all his life. Hey, and let’s face it, wine barrels, and therefore wine go hand-in-hand. Finally, wine barrels are our middle name and he owns a lot of them and did wonders with his barrel storage area turned into tasting room. See how that perfectly ties in? 😉

In any case, I’d advise keeping tabs on Mr. William P Foley II. His trend is always up and this wine thing of his is only getting bigger … and better. Plus, he has a lot in common with me.


Daryle W. Hier




New Wine Barrel Artists

Just as our business came from a simple idea with no thoughts of a business, so too have these brand new artists and parents, with a another take on making wine barrels into art.

A year ago, Monte and Melissa Martella of Livermore, California, were awaiting the birth of their first child with no plan on creating a business. Yet, shortly after the birth of their daughter Audrina, with Monte staying home to care after both the Melissa and the newborn, he took a some old wine barrels and made a rocking chair out of the wood.

Then Monte created an American flag that has become a focal point of the new entrepreneurial project. Like our story, plus showing people on Facebook their work, there was a clamoring for the new products that has led to a booming business of sorts, taking old wine barrels and making art of all different types. Martella’s Wine Barrel Art Shop (Etsy) is now something the two teachers do in their spare time.

The idea of making art and products out of wine barrels isn’t new, but the Martella’s have a twist on the idea and offer both products they make or something a customer might custom order.

They work with other artists and one company will be reproducing the popular American flag, exactly to Monte’s specifications. And note, every other flag will still be produced by the Martella’s.

Check them out.

Additional source:


Daryle W. Hier