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SALES LS MARKETING B RRE & Our visitors spend 47% more on wine purchases.* Vicard unveils new barrel with specific tannin levels T onnellerie Vicard is bringing what it claims to be the most consistent barrel from vintage to vintage to the North Ameri- can market. The new Vicard Generation 7 barrels are designed to give winemakers more precision in their oak programs. Georges Milcan, general manager of the G7 program, said he regularly hears from winemakers who want a barrel that has the same sensory effect on their wines every vintage. He said Vicard has already taken steps to standardize its stave bending and toasting processes, and the G7 represents the next step. "We are pushing the technology a little bit further with stave scanning," he said. "We have a lot of opportunity to fine-tune what they're looking for." The company scans individual staves to determine their level VinoVisit works for wineries Large or small—reservations or walk-ins. We can help any winery attract more visitors and grow sales. VinoVisit is the most affordable solution for managing visitors, winery events and tasting room calendars. Get your winery's share of the $14 million VinoVisit visitors spend each year with our clients. of ellagitannin and then sorts them by low, medium or high tannin. Barrels can be assembled with staves of uniform type or a blend of staves. The Vicard Generation 7 barrel is named in honor of the seven generations of the Vicard family. Vicard is not the first company to employ such technology, and Milcan acknowledged that scanning is not a revolutionary step. What sets the new G7 apart, however, is that barrels are toasted and formed in an automated and precise manner that eliminates variability at those stages, according to Milcan. "The tannin selection by Ask about our new app and how it can monetize your winery's Facebook traffic. Call to schedule a demo today. 888-252-8990 VinoVisit.com/winery-sign-up itself is great, but then you still have some variation when you toast the traditional way: You have the human factor," he said. "What we believe makes us a little special is we have those two systems." Toasting temperature is also matched to the tannin level, but * 2013 VinoVisit Customer Survey barrels are all toasted for 80 minutes with a gradual-toasting 1040 Main Street, Napa California method. The barrels are made with 24-month seasoned wood. | Since 2009 The scan system was developed through the research and development company Esprit de Dryades, which was founded by Jean Charles Vicard in 2010. The new G-7 barrels are only available directly through Esprit de Dryades. A.A. 48 W in e s & V i ne s DEC E M b e r 20 13