Starting in March, the oak trees, in the form of unbarked logs, are delivered to the cooperage. Then the painstaking work begins to split the unbarked logs into perfect staves.
The staves are sorted by quality according to the grain, left to season naturally in the open air for 24 - 36 months, then assembled into barrels in the workshop by our experienced coopers. Each barrel is made to measure, using specific batches of stavewood, and precise seasoning and toasting characteristics. No inventory, no standard products.