Chargement en cours...

R&D Library

Here is a selection of scientific videos and articles chosen for you by our R&D team. We remain at your disposal to exchange about these subjects and to answer to your questions: please send your message at info@seguin-moreau.fr

SCIENTIFIC VIDEOS

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"Collage des moûts et des vins : mécanismes et interactions avec les polyphénols" [DIAPORAMA SEUL]

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« Lactones du bois et lactones associées à la pourriture noble. Une alliance au service de l’arôme fruité des vins liquoreux de pourriture n...

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L'arôme des vins de Sauvignon [DIAPORAMA SEUL]

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"Imagerie microscopique : l’action du chitosane sur Brettanomyces bruxellensis" [DIAPORAMA SEUL]

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"Date de récolte et évolution oxydative de l'arôme des vins rouges" [SLIDE SHOW ONLY]

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"Taux de combinaison du SO2 dans les vins rouges" [SLIDE SHOW ONLY]

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Document

"Incidence de l'obturateur sur l'évolution aromatique des vins" [SLIDE SHOW ONLY]

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Document

"Usage pratique du Chitosane dans la lutte contre Brettanomyces" [SLIDE SHOW ONLY]

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SCIENTIFIC ARTICLES

Document(s) to download :

Maîtrise et prévention les défauts olfactifs de réduction sur vins blancs secs

"Usage pratique du Chitosane dans la lutte contre Brettanomyces" [SLIDE SHOW ONLY]

"Incidence de l'obturateur sur l'évolution aromatique des vins" [SLIDE SHOW ONLY]

"Taux de combinaison du SO2 dans les vins rouges" [SLIDE SHOW ONLY]

"Date de récolte et évolution oxydative de l'arôme des vins rouges" [SLIDE SHOW ONLY]

"Alternatifs à la barrique : anges ou démons ?" (Christophe COUPEZ)

"Alternatives to the barrel : friend or foe?" (Christophe COUPEZ)

Contribution à l'étude de l'arôme de fruits confits dans les vins liquoreux de pourriture noble

"Collage des moûts et des vins : mécanismes et interactions avec les polyphénols" [DIAPORAMA SEUL]

« Lactones du bois et lactones associées à la pourriture noble. Une alliance au service de l’arôme fruité des vins liquoreux de pourriture noble » [DIAPORAMA SEUL]

L'arôme des vins de Sauvignon [DIAPORAMA SEUL]

"Imagerie microscopique : l’action du chitosane sur Brettanomyces bruxellensis" [DIAPORAMA SEUL]

Understanding barrel´s oxygen transfer rate- María del Álamo et Ignacio Nevares [DIAPORAMA SEUL]

Etude de la contribution des morceaux de bois de chêne à l'apport d'oxygène dans les vins au cours de l’élevage sous bois de chêne.

Barriques Alternatives supply oxygen to wines during élevage

From the forest to our workshops, click here for more information

Chargement en cours

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IT BEGINS WITH FORESTS

We select French, American, Russian or European oak trees at least 150-200 years old.

OAK MATURATION

The rough staves undergo a proactive maturation process lasting for 24 months on average at our seasoning yard in Cognac.

FROM ROUGH STAVES TO STAVES

Rough staves are transformed into staves in the hands of expert coopers.

RAISING THE BARREL

Master coopers make the barrel shells using traditional tools.

FIRE MAGIC

The fire then starts its magic: a triple time waltz!

BARRELS AND THEIR FINERY

Once the shell and heads have been raised, it is time for the finishing touches.

WORLDWIDE INFLUENCE

We are present in every wine-producing region of the world, supplying 4,500 customers every year on the 5 continents.

We purchase our oak trees at auction from the National Forests Office. On average, just 25% of each cubic metre of rough wood accepted by the cooperage is used to produce rough staves. Once the undressed timber has been cut up by foresters, it is transported to the stave mill.
In cooperation with foresters, who have sole authorization to fell and haul trees, our buyers travel the length and breadth of forests in search of the best oak trees, showing the utmost consideration for forests.
The undressed timber is turned into rough staves at the stave mill. The oak must be split to ensure the direction of the grain is respected and that the future barrels will be watertight.
The rough staves are stacked up to season slowly and gradually in the open air. The maturation process is monitored with regular checks.
Watering the rough staves compensates for any possible lack of rain. Trickling water helps develop the oak's chemical and organoleptic properties, to achieve optimal aromatic and phenolic potential.
Coopers make staves using shortening, planing, hollowing-out and jointing techniques. The coopers ensure that each stave has the perfect shape and size to fill out and fit perfectly with the other staves during firing.
Under the craftsmen's expert hands, each stave is slotted into position around a temporary iron hoop. The staves are positioned using a driver and hammer to construct the barrel shell.
For each order, the coopers raise the partially constructed form that will become the corresponding barrel and then roll it to the firing workshop.
Firing bends the staves and gives the barrel its distinctive shape. The combined action of fire, water and capstan helps to slowly bend the staves until the barrel shell is formed.
Barrel toasting is at the heart of our expertise: coopers know how to adapt the intensity and duration of firing to each customer's requirements, to bring out the desired aromas.
Chestnut hoops bound with reed were originally used to ward off pests that damage precious wood, and to prevent the barrel's chimb from being damaged during rolling. Today, our barrels are only fitted with this traditional decoration at the request of our customers.
Our master coopers fit crossbars, which are traditionally made of pine, to some of our Bordeaux-style barrels. They are held in place by a system of dowels. Every chateau or estate can ask for its emblem to be engraved on the barrels.
All our barrels, whether Burgundian- or Bordeaux-style (228 L to 600 L), can be customized using laser marking so that each one is unique.
Once our barrels are ready and have been carefully packaged, they leave our three production sites (Merpins and Chagny in France, and Napa in the USA) and make their way to our partners and their wines, which are the best in the world!
Firing is done on an open wood fire: the braziers are fueled with oak scraps, which reach very high temperatures during combustion and contribute to the typicity of each firing.