MATURATION

After felling a tree, the trunks rests for several weeks on the forest floor, allowing the propagation of a 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 it is then cured under the sun, the wind, occasional rain and constant sprinkling. It is washed and dried naturally for at least 24 months.
The purpose of this seasoning process, through a scheduled application of water and slow and progressive drying, is for chemical reactions to reach their optimal organoleptic quality and thus provide the desired composition of the wood.