OUR EXPERTISE
Wood selection
Oak used for the production of enological products comes from the most prestigious forests in France and the United States. They are sourced from Quercus petraea and Quercus robur for French oak, and Quercus alba for American oak.
Enological wood is carefully selected, most often by stave mills specializing in the production of barrel staves for the cooperage industry. As a result, they share the same qualities in terms of chemical composition and organoleptic properties as the woods used in cooperage. They are composed only of the noblest part of the oak : heartwood (free of bark and sapwood). All our woods are subject to rigorous traceability monitoring.
Maturation
After selection and before processing, the wood is naturally seasoned in the open air — traditionally 18 to 36 months. This stage is essential for the quality of enological wood.
During this maturation, under the influence of environmental factors such as rain, wind, temperature variations, and the natural microflora, chemical reactions occur within the wood: tannin leaching and polymerization, as well as the development of aromatic precursors within the wood fibers. All these natural transformations contribute to the elegance and finesse of oak’s contribution to wine.
Processing and toasting
After maturation, oak is processed into the required dimensions for use — for example, chips or staves — and toasted according to the expertise of each enological wood producer.
The purpose of toasting is to develop the full aromatic potential of the wood by transforming, under the effect of heat, the aromatic precursors contained in the fibers. By working only with natural parameters — temperature, heating time, humidity, and oxygen exposure — producers can offer a wide palette of aromatic and flavor profiles, ranging from the most discreet to the most expressive, with precise control and reproducibility.
Use in enology
Enological wood is used throughout the winemaking process, from vinification to aging. Thanks to ellagitannins, naturally present in oak, our products enhance the wine’s natural qualities by supporting color intensity, fruit expression and mouthfeel — all while preserving the wine’s authenticity and identity.
The use of more toasted profiles allows for the creation of more complex aromatic universes (vanilla, spicy, roasted notes, etc.), and can also improve wines with certain deficiencies (for example, masking green notes). The quality of enological wood produced by our members, combined with the expertise of winemakers and oenologists, makes it possible to craft wines of high quality and strong character, in full respect of tradition.