Our production
Our customers can choose the type of Oak that best suits their needs and also the level of toasting of the barrels, according to their taste and the final use of the cask.
Our casks
500 SHERRY BUTT
500L SHERRY BUTT 1-1,5m
415L SHERRY BUTT
300L BUTT
250L SHERRY HOGSHEAD
200L BUTT
BORDEAUX TYPE
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, rain washes away the most astringent tannins, and the development of aromatic compounds occurs, while the open-air contributes to the oxidation of the phenolic profile of the wood, leading to a significant loss of tannin.
This natural transformation occurs slowly and is essential to achieve and exceptional Wood capable of properly maturing wines and spirits.
Selection of woods
AMERICAN OAK
QUERCUS ALBA
EUROPEAN OAK
QUERCUS ROBUR – PETREA
SPANISH OAK
QUERCUS ROBUR
CHESTNUT
CASTANEA SATIVA
Toasting
The toasting of the inside of the barrels is perhaps the most crucial stage of the entire process, as it defines the final flavours, aromas and nuances that the product will develop. For this reason, we use oak scraps as the only source of energy for our ovens, ensuring a natural and consistent heat. This allows us to achieve
LIGHT TOASTING
MEDIUM TOASTING
MEDIUM PLUS TOASTING
HIGH TOASTING
CHARRING