Only the straightest, knotless, and strongest oak trees, older than 110 years can become barrels. A stringent selection to guarantee wines’ quality.
A 3 years-long open-air seasoning, under severe temperature excursions and precipitations, enriches each stave with those unique unrivalled elements that only nature offers.
Before leaving for the winery, one last, but fundamental step: the toasting.
It’s the customization of the barrel to the winery’s detailed specifications to match the character of the wine it will age.