We believe one of the main qualities a cooper must develop is the ability to
rigorously select his woods. A good selection will lead to better results on wines &
To get this level of quality, the oak is piled up and air dryed during several years.
We only use french oaks coming from timber forests.
For each piece, a natural toasting with wood fire is accomplished. The duration
varies according to the type of alcohol and the winemaker needs.
The toasting is one of the most important step in the work process. A controlled toasting helps to extract and sublimate the oak flavours that will be transmitted to the wine during the elevage.