It was time to get the wine into oak, with the malo having been completed very efficiently in tank. But the barrels were given a heat treatment first.

They were filled with water, which was then brought up to temperature by blowing hot water/steam from a pressure cleaner through it.

This raised the temperature to almost 65 degrees quite rapidly, and it was then left overnight; long enough for the radiated heat to kill any pesky Bretts or other life lurking in the wood.