No glue is used in the seams - it could affect the flavor, but flour and water and cattail reeds are used to secure the heads. The barrels also are toasted for about a half-hour, depending on buyers' wishes, as toasting influences a wine's flavor. A goal is to build a cooperage on site. DeFerrari also spends time scouting for equipment. Because there aren't many coopers in the area, nearly all of his equipment is old, used and rebuilt.
Repairs require ingenuity and determination.
Fall is a hectic time because that's when local vineyards harvest and begin wine production. Then there is a little break until vineyards in the Southern Hemisphere begin production. He has buyers in Argentina, Chile, New Zealand and Australia. You have to like the work and the people. The people in the wine industry are nice to be around.