Introducing PATRIQ, the glass carafe that keeps your barrels topped up between cellar rounds.

Created 30 years ago by an engineer turned winemaker, Patrick Landanger, for his own cellar at Domaine de la Pousse d’Or in Volnay. Now available for yours.

Check every barrel from afar. Top them up less often & reduce oxygen exposure on your wine.

CELLAR GLASSWARE
Designed in Burgundy

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3 reasons why
winemakers use patriq

  • The problem
    Barrels lose about 20 mL of wine a day through the oak. As the level drops, a gap forms under the bung, and past a certain point air rushes in. Temperature makes it worse: when the cellar cools, the wine contracts and the gap gets bigger.

    The solution
    PATRIQ’s 600 mL carafe refills the barrel as it loses wine, so it stays full up to the bung. The reserve lasts up to a month and is large enough to absorb a cold spell.

    The numbers
    600 mL ÷ 20 mL/day = up to 30 days of reserve
    ΔV ≈ V₀ × β × ΔT → 228 L × 0.0002 × 5 °C ≈ 23 cL of contraction

    Read more: Roussey et al., 2021 · OIV density tables

  • The problem
    To know whether a barrel needs topping up, you have to open it, and every opening lets fresh air in. Between top-ups, the gap spreads as a thin layer under the curved top, exposing a large surface of wine to air.

    The solution
    You read the level through the glass, so the bung stays in place. You only open the carafes that are low. In a barrel kept full, the only wine touching air is in the carafe’s narrow 30 mm neck.

    The numbers
    7 cm² of wine touching air with PATRIQ vs ~350 cm² after one week without topping up (calculated, 228 L barrel)
    Weekly rounds, refill every 7 weeks: 6 of 7 openings avoided

    Read more: Del Alamo-Sanza & Nevares, 2018 · Vidal & Moutounet, 2006

  • The problem
    A slow leak, an unnoted sample or a film of yeast can stay hidden inside a closed barrel for weeks. And topping-up tools that move from barrel to barrel can carry spoilage organisms like Brettanomyces with them.

    The solution
    Each carafe works as an indicator. If one drops faster than its neighbours, you know which barrel to check first. Surface films show up through the glass before you open anything. And because checks are made by eye, your tools only touch the wine when topping up is actually needed.

    The numbers
    0 tools touch the wine during a visual check

    Read more: AWRI on surface film yeasts · OIV Brettanomyces code

Using patriq is simple

  • Fit it. Place PATRIQ on the bunghole and fill the carafe with the same wine.
    Watch it. The wine flows down as the barrel needs it. Check the level at a glance on every round.
    Refill it. Top up the carafe only when it’s low. The barrel stays sealed the whole time.

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EVERY OPENING
LETS OXYGEN IN

Every barrel loses wine through the oak. That’s part of ageing. The real problem is the gap it leaves behind: as the level drops, a vacuum builds under the bung, and past a certain point air rushes in.

The usual answer is topping up by hand. That means opening barrel after barrel, again and again, and every opening lets in more fresh air. Across a whole cellar, it adds up to hours.

Designed by a Burungdy winemaker For his own cellar 30 years ago

PATRIQ extends the time needed in between top ups while keeping your barrel full, so oxidation is minimized.

A 600ml reservoir of wine above the barrel fills up the wine lost through evaporation in the barrel. And instead of a large flat surface that is exposed to oxygen in concave oak barrels, the narrow neck of PATRIX reduces this to a small 30mm diameter in the neck of the ouilleur.

The glass makes it easy to spot fill levels from afar, reducing the necessity to open barrels to check its fill level, further reducing oxygen exposure to the wine through new oxygen exchange.

The results are lower exposure of the wine to oxygen and less frequent top ups required. In addition to that winemakers save time.

PATRIQ WaS designed by a medical engineer turned winemakEr

Patrick Landanger spent his career designing precision instruments for heart surgery. Then he fulfilled his lifelong dream. He became a winemaker by taking over the iconic Domaine de la Pousse d’Or in Volnay. An inventor at heart, he soon faced one of the cellar’s oldest chores

Topping up the barrels - highly inefficient with regards to time management, and also oxygen exposure. So he designed his own solution. For 30 years it was used only at the Domaine and shared with a few friends.

2026 - PatriQ is born

In 2026, a short video of the device went viral on the social media account hannahswinediary.

Within weeks, winemakers around the world were asking the same question: where can I get one?

Patrick’s son, Benoît Landanger, entrusted me with his father’s original designs, so that a tool once made for one cellar can now serve many.

Over the past months, I’ve spoken to countless glassware manufacturers to find one that helps me bring Patrick’s original plans to life - at an affordable price that will make it accessible to any winemaker in the world.

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