The choice of raw material determines the barrel to be made.
Only after careful searching can excellence be achieved.


    The departure point for our quality chain is found in the heart of the oldest forests in the centre of France. These ancient forest estates are managed by France’s Office National des Forêts in compliance with an international sustainability agreement established in 1993. The ONF is the sole body allowed to determine which lots on these estates can be offered for sale each year, in accordance with the growth of the oaks. Trees are chosen one by one by a tiny number of mérrandiers (specialised oak stave producers), who are long-trusted partners of our cooperage. 

    The quality of French oak is incomparable in terms of the finesse and density of its grain, its sweetness and precious aromatic and chromatic complexity, which are able to enhance the intrinsic aromas of great wines.

    The merrains (staves) used in the making of our barrels comply with specifications that are as exhaustive as they are demanding. They undergo numerous inspections from the moment they are chosen by our suppliers to their arrival in our workshops, as well as during their seasoning in the open air. 


    “Mother Nature lays down her own laws every year, sometimes bringing the unexpected and with lessons for us to learn. Let her do her job...”
    Vincent Darnajou.

    Throughout the barrel-making process, in which decision-making and the tiniest gestures have been perfected through years of experience, from learning from others and sharing views, there is still a part of this process which is left wholly to chance.  In order to preserve this noble raw material till the end and keep it in symbiosis with nature, which has handed it over to us, we have developed a coopering culture in which the job of drying the oak staves is left to time (from 16 to 24 months) and the natural open air, whatever the weather.
    Natural drying thus allows the wood, which is 80% made up of water at the time it is split into staves, to reach the desired hygrometry of around 16%. The natural tannins in the oak then gradually lose their harshness, and their vegetal character eventually gives way to a rich variety of aromas which guarantees the unique character of the barrels that leave our workshops. The skill of the cooper lies in the careful regular monitoring of the wood’s seasoning and choosing the ideal moment for it to begin its final process of stabilisation away from the elements.