Grégoire Piat, a winemaker at **Château Couronneau** in Ligueux, Gironde, has developed a patent-pending system called Barroll that involves swinging wine barrels to improve the wine’s quality. The system aims to create a more rounded and supple wine more quickly, in line with the winery’s focus on organic and biodynamic winemaking. Piat envisioned a mobile device rather than a fixed barrel suspension system. After creating a 3D model, he built a steel support with the help of a welding professor. The movement is powered by a motor, and Piat tested various systems, including electric, hydraulic, and electromagnetic options, filing multiple patents. The structure weighs between 50 and 150 kg and is placed on a pallet. In his first prototype, the barrel is suspended by cables attached to hooks welded to the hoops and can also be secured with straps. Piat initially wanted to create an enotouristic attraction for his brother, Côme Piat, who manages **Château Tiregand** in the Pécharmant appellation, about thirty kilometers from Couronneau. However, the technical and oenological interest in the project also motivated him. He founded the startup Barroll to develop the concept and tested it at **Château Couronneau**. To support his patent application, Piat sought to measure the impact of the swinging on the wine. He conducted analyses with **Œnocentre Soussac** and a tannin analysis laboratory in Blanquefort. Two types of medium-heated barrels were tested: one new and one previously used. The effects were studied in two phases: in May 2023, after malolactic fermentation, and in October 2023, after alcoholic fermentation with malolactic fermentation in barrels. The analyses measured the gelatin rate, the HCL index, and the DMACH index to assess the polymerization of tannins (procyanidin) under static and dynamic conditions. The results were compared with a control wine in barrels from the same batch, year, and cooper (Nadalié), in the same cellar. The indices changed, especially the gelatin and DMACH indices under dynamic conditions. The HCL index also varied, resulting in a decrease in the astringency sensation. The swinging process increases dissolved oxygen rapidly at first and suspends the lees, which help reduce oxygen consumption in the wine. Eventually, dynamic barrels have less dissolved oxygen, making the wine more resilient and requiring less protection. The movement also promotes the polymerization of free anthocyanins and phenolic compounds and the release of amino acids, peptides, and stable proteins. Over the entire aging period, the wine receives 20 to 30% more oxygen, depending on the duration of the swinging. Piat conducted four tastings with professionals who noticed a reduction in astringency and improved tannin roundness. The barrel of a wine appeared to be the most relevant compared to a new barrel. The swinging duration is adapted to the wine. Piat tested the movement for up to four months but observed a "negative phenomenon" related to oxidation. He also sought to define tannin thresholds to determine the optimal swinging time, warning that for wines with light tannins, the swinging should not exceed two weeks. He also notes that temperature is important and advises against movement below 15 degrees and above 28 degrees. Piat first tested his invention by making two special batches: one with and one without the swinging. He then created a batch called La Voie des anges, a French wine that combines various winemaking techniques, including semi-carbonic maceration in amphorae, and where all the wines are "swung" for a week in turn. These are wines with a light profile. The suspended barrel is filled and emptied successively, though barrels could also be moved in front of the support and installed or removed using a forklift. The wines are not sulfited. The concept has been developed in three prototypes: Wave and Simple models, which swing one barrel at a time, and Boat, which allows moving five barrels simultaneously and is more suited to winemaking. In this prototype, the barrels are placed on a balance base and arranged on two levels, with three on the first level and two on the second. In 2024, Piat estimated the prices at 4,000 euros for the Simple model, 5,000 euros for the Wave, and 7,000 euros for the Boat. He is looking for partners, financiers, and manufacturers to develop more prototypes and industrialize the production. This would allow him to optimize the system to produce wines that meet market expectations. On white wines, the aromatic qualities increase significantly. While Piat is convinced of the system's benefits for reds, he is equally enthusiastic about whites. "With Barroll, we tested the virtues of the bâtonnage process without opening the tap, therefore with a gentle oxidation. The aromatic increases significantly. By harvesting earlier, we keep freshness while having complexity, length, and fruit," he says. He believes the system is also suitable for spirits and should be tested on aged spirits in oak barrels such as cognac, armagnac, or whisky.