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OUR HISTORY AND PEOPLE

SEGUIN MOREAU has four workshops spread across three production sites. The various trades work alongside one another, cooperating to produce high quality, cutting-edge barrels, tuns, vats and large barrels. Each stage of the manufacturing process calls for specific skills, the combination of which constitutes SEGUIN MOREAU's expertise.

Barrel Workshops

From machining staves to raising barrels, our master coopers ensure that the tradition and correct techniques are observed throughout the manufacturing process. Coopers are completely focused during the firing stage, to ensure that customers' requirements are met and that high quality and reproducible results are achieved. Our workshops in Merpins, Chagny and Napa use specialized technical processes that combine cooperage tradition with modern techniques.
The workshops have a production capacity of around 300 barrels a day. Meticulous care is taken with all the finishing touches and every barrel is checked.
We offer unique expertise, which is maintained and developed via various training programs for new apprentices.

Vats, Large Barrels and Tuns Workshop

Every large container project is a unique undertaking in which 'tailor-made' is the watchword.

This dedicated workshop brings together coopers with several years' experience in the trade. Rough planks of mature hundred-year-old oak from the same log (boules) are selected and accurately cut up by master tun makers. They machine parts for future tuns or large barrels piece by piece, just like cabinetmakers.

These wooden 'vessels' (600 L to 610 L or more) are dismantled and then reassembled in the finishing workshop, where they are given a final finish before transportation to wineries. Our coopers travel to wineries in Europe, America, Asia or elsewhere for the final raising.

These containers will serve for several decades as wine-making, blending or ageing tools for wines and spirits, which they protect in optimal conditions.

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

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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.