Selecting the best wood begins the process to obtain the raw materials necessary to
create wines with a unique identity. At TN Coopers, we are convinced that terroir is as relevant for wood as for any wine, choosing the best forests to extract the finest wood.
The microorganisms, soil, sun and climate play a key role in the wood’s physiochemical composition. After felling a tree, the trunks rest for several weeks on the forest floor, allowing the propagation of micro flora which contributes to the future development of aromas. They rest there for up to 8 months before being taken to the sawmill, where they are cut up and turned into staves or merrains.
In our plant in Chile, the raw material is stored in carefully assembled wood towers, which allows for a better air circulation, and is then cured under the sun, the wind, occasional rains, and sprinkling. It is washed and dried naturally for 24, 36 or 48 months, depending on the intended product.
The purpose of this seasoning process, through a scheduled application of water and slow and progressive drying, is for chemical/enzymatic reactions to reach their optimal organoleptic quality and thus provide the desired composition.