The air-drying

The curing of the wood plays a crucial role in revealing the aromatic characters that will determine the quality of an oak Barrel. To this purpose, all our Oakwood is left to air-dry naturally for approximately 24 months when, thanks to the climate that we have in our region, its humidity level drops below 15%. During this process, the rain helps to wash and remove the most astringent tannins. Also, the development of certain strains of fungi during drying in the open air contributes to the evolution of the phenolic profile of the wood, being the transformation of lignin into vanillin more efficient than in artificial drying. That this transformation occurs slowly is essential to achieve an exceptional wood capable of properly maturing wines and spirits.