We select French, American, Russian or European oak trees at least 150-200 years old.
The rough staves undergo a proactive maturation process lasting for 24 months on average at our seasoning yard in Cognac.
Rough staves are transformed into staves in the hands of expert coopers.
Master coopers make the barrel shells using traditional tools.
The fire then starts its magic: a triple time waltz!
Once the shell and heads have been raised, it is time for the finishing touches.
We are present in every wine-producing region of the world, supplying 4,500 customers every year on the 5 continents.