Natural Seasoning for 36 months
Following the coding the staves are washed and then dried in the open air for at least 3 years in our 16,000 M2 timber yard. The wood will free itself of its harsh tannins and will gain the maturity and complexity necessary for the making of a great barrel.
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Welcome
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Selection of the Oak
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The Stavemaker’s work
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Coding the Wood
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Natural Seasoning for 36 months
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Preparation of the Wood
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Assembly
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Toasting
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Head-fitting, Marking and Scalding
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Finishings
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Inspection, Final Marking and Packaging