After felling a tree in its origin, 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 park, the wood rests for a period of between 24 and 48 months to reach the optimal balance before entering production.

Each section, made up of the drying stacks, is organized according to date, origin and grain size in order to select the best batches available for each barrel. French and American Oak live together, mainly those that are accompanied by our range of exotic woods such as Acacia, Cherry and Lenga.

During this time the wood is maintained with controlled contributions of water, exposed to the sun, wind and rain so that they naturally evolve in the best way. Drying in a slow and progressive way, aims to produce biological and chemical reactions to achieve optimum organoleptic quality. In addition, water-soluble compounds, mainly ellagic tannins, are washed to obtain softer woods, decrease bitterness and achieve an evolution of palatable aromatic precursors for winemaking.

Part of our team of the wood park are the members of the Natinga project who ensure that the quality of our wood is maintained throughout the stay in drying.