ISTORIJA POVERENJA

Bačvarska Radnja sa tradicijom dužom od 70 godina koja se generacijski prenosi sa oca na sina i sa dede na unuka, osnovana jos u prošlom veku. Proizvodi burad od autentičnog hrasta kitnjaka (Quercus petraea) koji raste na našem podneblju na nadmorskoj visini od 400m do 600m, a daje burad svetskog kvaliteta.
Nadomak Kruševca nalazi se selo Modrica koje je poznato po bačvarskim radnjama ali mali broj njih i dalje radi. Mi smo jedna od retkih radnji koje mogu da se pohvale poslovanjem na domaćem kao i na inostranom tržištu. Kako se su se menjali zahtevi vinara i potražnja trzista tako se menjala i nasa proizvodnja, od manuelne se polako prelazilo na moderniju i savremeniju tehnologiju pritom smo ostajali dosledni našoj tradiciji i kvalitetu.


Uspesi koje je naša radnja nizala kroz godine su nam samo davali podstrek da naši proizvodi budu još bolji,što potvrdjuju razne nagrade koje vinari dobijaju za vina iz naših buradi. Kvalitet je ono čime možemo da se ponosimo i za čime težimo. Verujemo da nema bolje reklame od kvalitetno napravljenog bureta koje daje vino i rakiju prefinjenog ukusa.

PAŽLJIVO BIRANO DRVO

Biramo najkvalitetnije drvo još pre sečenja, jer nabavku i preradu vršimo mi sami.
Prvenstveno koristimo pažljivo odabrani hrast kitnjak koji raste na nadmorskoj visini od 400 do 600 metra.
Stabla obaramo tokom faze mirovanja, tačnije u mesecima : Novembar, Decembar, Januar.
Svaka duga se cepa ili reže od balvana posebno, tako vlaknena konstrukcija ostaje neoštećena i na taj način dobijamo prvoklasnu dugu.
Srpski hrast naglašava aromu badema, oraha i vanile, otkriva voćne arome uspostavljajući ravnotežu izmedju raznih aroma.

Samo sazrevanje duga se vrši na otvorenom prostoru uz pomoć klimatskih uslova i ne sme da bude manja od 24 meseca.
Klimatski uslovi nam omogućavaju da se na prirodan način odstrani višak kontaminata i suvišan tanin.

TRADICIJA KVALITETA

Sam proces proizvodnje pratimo od hrastovih šuma širom naše zemlje pa sve do gotovog proizvoda. Biramo najkvalitetnije drvo još pre sečenja, jer nabavku i preradu vršimo mi sami.
Prvenstveno koristimo pažljivo odabrani hrast kitnjak.
Stabla obaramo tokom faze mirovanja, tačnije u mesecima : Novembar, Decembar i Januar. Svaka duga se cepa ili reže od balvana posebno, tako vlaknena konstrukcija ostaje neoštećena i na taj način dobijamo prvoklasnu dugu.

Samo sazrevanje duga se vrši na otvorenom prostoru uz pomoć klimatskih uslova i ne sme da bude manja od 24 meseca.

Klimatski uslovi nam omogućavaju da se na prirodan način odstrani višak kontaminata i suvišan tanin.
Sledeća faza u proizvodnji buradi je obrada duga i sklapanje. Nakon sklapanja duga dolazi na red savijanje i po prvi put se nazire forma bureta koje je spremno za fazu nagorevanja.
Faza nagorevanja je ključna faza koja ublažava oštre tanine drveta i ublažava ukuse sirovog drveta.
Finalna obrada u prizvodnji nakon zatvaranja bureta i stezanja obruča jeste brušenje nakon čega je proizvod gotov i spreman da se upakuje u zaštitnu ambalažu. Takodje po želji kupca na dancetu buradi vršimo lasersko graviranje logoa, imena vinarije ili željenog teksta.

Faza nagorevanja je ključna faza koja ublažava oštre tanine drveta i ublažava ukuse sirovog drveta. Lignin, celuloza i himiceluloza (drveni šećer) su esecijalne komponente hrasta – njihove hemijske veze su razbijene tokom nagorevanja, što dovodi do raspadanja svakog jedinjenja na jednostavniju supstancu. Tanini prolaze kroz sličan proces, oslobadjajući slobodne elagične i galske kiseline. Sa dovoljno toplote tanini se mogu potpuno uništiti. Postoje tri vrste nagorevanja koji uticu na aromu: lagano, srednje i jako nagorevanje.

Nagorevanje buradi	temperatura °C	Faza 1 minuta	Faza 2 minuta	UKUPNO minuta
Slabo LT	180°C	35min	0min	35min
Srednje MT	200°C	35min	1min	36min
Visoko HT	220°C	35min	3min	38min
Duže	nagorevanje
Slabo LT	180°C	60min		60min
Srednje MT	200°C	60min		60min
Visoko HT	220°C	60min		60min

Srpski hrast naglašava aromu badema, oraha i vanile, otkriva voćne arome uspostavljajući ravnotežu izmedju raznih aroma.

GARANCIJA KVALITETA

	zapre mina lit.	visina cm	glava Ø cm	srednji Ø cm	debljina duge mm	broj obruča
Transport	28	51	30	37		6
Transport	55	60	34	44		6
Transport	110	75	45	57		6
Bordeaux Export	225	95	55	71	25/27	6
Bourgogne Export	228	88	61	73	25/27	6
Transport	265	95	61	74	25/27	6
Transport	300	100	63	77	27	6
Transport	400	105	70	88	27	8
Transport	500	105	80	97	27	8

xx1

	zapre mina lit.	visina cm	glava Ø cm	srednji Ø cm	debljina duge mm	broj obruča
	xx2	xx3	xx4	xx5	xx6	xx7

od 3l do 500l
od drveta : hrast, bagrem, jasen, dud, trešnja

ISTORIJA POVERENJA

Instrukcije pri skladištenju su:
Držati dalje od svetlosti, promaje i direktnog sunca:
Sa nivoom vlažnosti iznad 65% (idealno od 75%-80%):
Temperatura u skladištu nesme preći iznad 22 stepena celzijusa:
Držati burad u originalno pakovanju dok ne budu spremna za upotrebu:
:
Naša burad se isporučuju spremna za upotrebu, ali preporučujemo da se proveri njihova nepropustljivost pre upotrebe. Ako gore navedeni uslovi ne budu ispunjeni preporučuje se ponovno vlaženje buradi. Napuniti burad toplom vodom (do 60 stepeni celzijusa), zatim okretati dok unutrašnjost ne bude vlažna. Zatim ako je potrebno napuniti burad hladnom vodom i držati jedan do dva dana. Isprazniti vodu i burad su spremna za upotrebu.

kontakt

Cvetković DM
Modrica BB 37000 Kruševac


Tel / Viber :
063/ 88 97 233 Daniel Miletić
063/ 88 99 925 Mirela Miletić

E-Mail :
cvetkovicdm@gmail.com

A history of trust

The coopetage with a tradition of over 70 years that generation passed from father to son and grandfather to grandson, it was founded in the last century. Produces a barrel of authentic oak trees that grows in our area, on 400 – 600 metres of the sea level and gives a world-class quality barrel. In the vicinity of Krusevac there is the village of Modrica which is known for its cooper’s workshop but a small number of them still work. We are one of the few activities that can be boasted in the domestic and foreing market.
As the demands of winemakers and the demand for the market change our production has also changed, from the manual we slowly switched to a modern technology but we remained consistent with our tradition and quality. The successes that our store has been going through for years have just given us an incentive to make our products even better, which is confirmed by the various awards that winemakers receive for wines from our barrels.
Quality is what we can be proud and for which we strive. We believe that there is no better advertising than a quality made barrel that gives the wine and brandy a sophisticated taste.

A strict selection

We choose the best quality wood before cutting, because we do the procurement and processing ourselves. Primarily we use carefully selected oak which grows at an altitude of 400 to 600 meters.
The trees are precipitated during the resting phase, in particular in the months: November, December, January. Each stave is split or cut from boulders in particular, so the fibrous construction remains undamaged and in this way we get a first-class stave.Serbian oak emphasizes the aroma of almonds, walnuts and vanilla, reveals fruit aromas by establishing a balance between various aromas.

Only stave maturation is done in an open space with the help of climatic conditions and must not be less than 24 months.
Climatic conditions allow us to naturally remove excess contaminants and excess tannins.

tradition of quality

We follow the process of production from oak forests throughout our country to the finished product. We choose the best quality wood before cutting, because we do the procurement and processing ourselves. Primarily we use carefully selected oak.
The trees are planted during the resting phase, in particular in the months: November, December and January. Each stave is split or cut from boulders in particular, so the fibrous construction remains undamaged and in this way we get a first-class stave.
Only stave maturation is done in an open space with the help of climatic conditions and must not be less than 24 months. Climatic conditions allow us to naturally remove excess contaminants and excess tannins.
The next stage in the production of barrels is stave processing and assembly. After making the stave, the bend comes to the line and for the first time the shape of the barrel is ready, which is ready for the toasting phase.
The toasting phase is a key stage that alleviates the tannin of the wood and softens of the raw wood. Final processing in production after closing the barrel and tightening the rim is grinding, after which the product is ready to be packaged in protective packaging. Also, if desired, at the bottom of the barrel , we do laser engraving of the logo, the name of the winemaker or the desired text.

The toasting phase is a key phase that eases the sharp wood tannins and softens the tastes of the raw wood.  Lignin, cellulose and chemical cellulose (woody sugar) are the essential components of oak - their chemical bonds are broken during the toasting, which leads to the decomposition of each compound into a simpler substance. Tannins go through a similar process, releasing free elastic and gallic acids. With enough heat, tannins can be completely destroyed. There are three types of toasting that affect the flavor: light, medium, and heavy toasting.

Barrel Toasting	Averange Temperature °C	Stage 1 min	Stage 2 min	Total Time min
Light LT	180°C	35min	0min	35min
Medium MT	200°C	35min	1min	36min
High HT	220°C	35min	3min	38min
Longer	Toasting
Light LT	180°C	60min		60min
Medium MT	200°C	60min		60min
High HT	220°C	60min		60min

Serbian oak accentuates the aroma of almonds, walnuts and vanilla, reveals fruit aromas by establishing a balance between various aromas.

A history of trust

	Capacity lit.	Length cm	Head Ø  cm	Bilge Ø cm	Stave Thickness mm	Hoops
Transport	28	51	30	37		6
Transport	55	60	34	44		6
Transport	110	75	45	57		6
Bordeaux Export	225	95	55	71	25/27	6
Bourgogne Export	228	88	61	73	25/27	6
Transport	265	95	61	74	25/27	6
Transport	300	100	63	77	27	6
Transport	400	105	70	88	27	8
Transport	500	105	80	97	27	8

xx1

	Capacity lit.	Length cm	Head Ø  cm	Bilge Ø cm	Stave Thickness mm	Hoops
	xx2	xx3	xx4	xx5	xx6	xx7

Wooden barrels for destillates are produced in the range from 3 to 500 litres.
Barrels for distillates manufactured out of the : oak tree, cherry tree, acacia tree, ash tree and mulberry tree.

A history of trust

Storage instructions are
Keep away from light, direct sunlight and direct sunlight: With a humidity level above 65% (ideally 75% -80%):
The temperature in the warehouse must not exceed 22 degrees Celsius. Our barrels are delivered ready-to-use, but we recommend checking their impermeability before use. If the above conditions are not met, re-humidification of the barrels is recommended. Fill the barrel with warm water (up to 60 degrees Celsius), then rotate until the interior is moist. Then if it is necessary to fill the barrel with cold water and hold one to two days. Empty the water and the drums are ready for use. Keep the barrel in the original packaging until they are ready for use.

contact

Cvetković DM
Modrica BB 37000 Kruševac


Tel / Viber :
063/ 88 97 233 Daniel Miletić
063/ 88 99 925 Mirela Miletić

E-Mail :
cvetkovicdm@gmail.com