We perform absolutely all of the wood processing at our own facilities. From selection at origin of the wood to the construction of the barrel, we have full control over the process at all times.
Once at our facilities, the logs are sawn following their own internal growth structure. For this purpose we use a laser-guided system on
both sides of the log that guarantees the uniformity of the cut for American oak and the splitting system for French oak.
The results are staves of superior quality, full traceability and unmatched consistency. After a minimum of 24 months in the seasoning yard, it is at that time we begin the selection process for barrels and alternatives and the coppering process can begin.
Seasoning
Flavors & Mouthfeel Begin Here
Our rough-cut staves remain in our outdoor seasoning yard for a minimum of 24months. During this time, they are subjected to the natural curing and drying process produced by our natural surroundings.
In its natural state, oak can contribute bitter and astringent flavors to wine. In order to achieve greater ‘kindness’ from the oak, we subject our wood to the inclemency of weather (wind, rain, snow, low temperatures and sun exposure) resulting in a softer, finer finished fine.