Barriques Jean Thoulouse

Oak and acacia wood from the Balkan Mountains

We are an artisanal cooperage,
Contact us for your custom projects

Presentation of our activity

As for wine and vineyards, climate, nature of the ground and the hand of man give personality to the wood and thus the renderings obtained in vinification or breeding. 

The "Sessile" oak: the most noble wood essence for barrels.

Crafting the finest Sessile oak barrel starts with the highest quality oak staves, which are sustainably sourced and air dried-up for at least two years by our coopers. The result: a very well adapted long-term wine breeding oak barrel known for its added fat, a great respect for the fruit, and an excellent shelf-life expectancy.

Woods from the Balkan's forests

We have been working for about 30 years in Bulgaria, a small Balkan country that is a member of the European Union. The very contrasting climate, hot and dry in the summer and very cold during winter, is very favorable for the cooperage woods. Indeed, trees grow slowly, which results in a high density of Sessile oak.

Acacia casks :  as beneficial to rosés as they are to whites.

We are proud to have worked for the rediscovery of acacia as a cooperage wood. Vinification or aging in acacia barrels reveals more freshness and fruit aromas on the nose and palate, respecting the identity of all dry white wines, late harvest or rosés thanks to the essence's delicacy!


& Innovation

The concern for specificity and authenticity is permanent throughout the wood-aging process and manufacturing. Wood ages to a minimum of 24 months or 36 months for our "Excellence" series. Barrels' bending or heating are made by means of braziers fed with the same oak or acacia wood. We practice long heat, guaranteeing rounder renditions: low, medium, medium+, or strong. For better preservation of their organoleptic properties, the woods are not parboiled before assembling the barrels.
Respect for traditions does not mean immobility. We seek for innovation every day, as shown by our research carried out on the microbiological aspects of the aging of the woods, the specificity of the renderings of the woods according to the massifs of origin, the specific or comparative results of the breeding or vinification of white wines or red wines in our oak or acacia barrels. Innovation is everywhere with our brand new futaille for "premium wines", our wooden vinification sets with minimal use of stainless steel for the sake of cost control, our mixed oak and acacia barrels for vinification of white wines... and we will continue to do so. 

Our oak barrels:



Made from the most noble oak species, the "sessile oak", also known as "Chêne Rouvre", these woods come from well-identified massifs with characteristic terroir notes. They are aged at least 24 months and 36 months for our "Excellence" series.


Our oak barrels are well adapted to long-term breeding, 12 months or more, with great respect for the fruit and for the grape variety's identity. Rendering is really characteristic, with a strong presence of vanillin and whiskey-lactones, very flattering on the nose and bright in the mouth. They're very present at the beginning of breeding and rounding up from 9 to 12 months.


Traditionally used for breeding or red wine vinification, our casks are also very popular for dry or soft whites.
Our range of barrels is also available in acacia wood, with subtle and fruity notes or mixed wood essences. 

Acacia wood cask: an old use



Most people think the acacia barrel is a recent discovery, but in fact, it's nothing like that. We can already see its appearance in 1861: "We never put Hermitage in old barrels.. For white wine, mulberry and acacia seem to agree better than oak." (Burgundy Wine and Wine Review, Dijon 1861, pp. 585.602.) In Sauternes, the "bordelaises" were shaped by the local coopers with acacia wood growing on the edge of the Ciron. Some of these centennial barrels are still used in the cellars!


Acacia barrels seem to be better suited than oak barrels for the vinification of dry white wines or late harvests. They're characterized by a softer wooding while bringing fat in the mouth, preserving the typicality of the original product in terms of fresh fruit, vegetal and floral notes, for a better aromatic complexity. Acacia barrel fermented rosé, both very fine and fat in the mouth, are "Premium" wines that are very popular for collation or dinner aperitifs. Acacia is also an "ecological" wood by nature, able to grow in poor siliceous soils with no inputs. It has a maturity point of 25 years, allowing the three to reach their high density and aroma structures.


L'acacia est un bois « écologique » par définition, il se contente de sols siliceux, il arrive à maturité en 25 ans. L'élevage en acacia apportera du gras en bouche, il préserve bien la typicité du vin en termes de fruit frais, pour un résultat qui s'accordera aussi bien à l'aperitif que pour le repas.

Our product offering :

Each type of barrel can be declined in three ways: oak wood, acacia wood, or an oak/acacia blend for better integration.

For more silky renditions of tannic grapes and highly extracted wines, you will choose the "Excellence" range, with a drying time of 36 months minimum. 

Wood vinification leads to a better integration of wood into wine, more fat in the mouth, more intense and varied aromas, a more sustained color... and more. The wooden vinification system is available in sizes of 300, 400, and 500 liters. With respect to tradition and cost control, stainless steel is avoided when possible. 


Staves 27 mm:
    "Bordelaise de transport" 225 litres
    "Bourguignonne" 228 litres
     300, 400 litres

Staves 32 mm:
    500, 600 litres

Staves 35/37 mm:
    800 litres
    10, 20HL

- 150 mm hatch diameter
-1 silicone bung with a diameter of 150 mm.
-a wood clamp held together by stainless steel bolts
-a wooden cradle with rilsan wheels on metal cradles 



The (re)discovery of acacia

It was during an exchange with our cooper that we had the opportunity to taste a wine eau de vie, aged in acacia barrels.

After ageing, the transformation is total, the traditionally clear and raw eau de vie evolves towards a slightly amber digestive.
The alcohol content is clearly reduced from 55° to 40°, with an aroma similar to that of Armagnac, enhanced by notes of honey and white flowers.
Our customers have successfully used it on rums, gins, and whiskies.

In the premium beer segment, maturation in mixed oak and acacia casks has provided our customers with a new tool for differentiation with a unique tasting character.

Acacia represents an innovative and gourmet alternative for the maturation of beers and spirits, which we are convinced will delight the taste buds of both flavour explorers and tasters looking for authenticity.

Contact us

We are a small artisanal cooperage, contact us for your custom projects!

We will not keep any personal information on our website.
Data are sent to us by email to respond you.


+33 5 61 06 54 13


31 rue du prilloume
31 100 Toulouse

© Barriques Jean Thoulouse 2022 | Avantages & Différence - SARL au capital de 61 200 euros - Siret 351 570 288 00016