For each wooden barrel the story begins with a one hundred years old Oakwood. We use specially chosen sessile oak for making barrique barrels, which is selected and cut only during the quiet period of vegetation (in November, December and January).

The next phase in production is the splitting of the roundwood along its radial cut axis. In this way, the prepared cuts are packed in order to form ________.

The next step is the exposure of the staves to all weather conditions (heat, rain, snow) for at least 3 years. During the summer months we use sprinklers to eliminate remaining tannins from the wood.

After 3 to 5 years, depending on thickness, the staves are ready to be fashioned into wine barrels, brandy casks or wine tuns.

Depending on the wishes of our clientele, we can process staves using either machines or by hand. The use of hands means that we use traditional copper tools as opposed to processing with the use of CNC machines, which enable us to have a higher rate of production.

In the next phase, processed staves are stacked on the hoop. It is during this phase that the barrel form can begin to be seen – staves are lined up in a circle to form the barrel.

The next phase utilizes fire and water to shape the barrel. After shaping, the toasting level begins.

Depending on the customers’ wishes, we can toast the barrel to three levels that will give specific and distinctive tastes to wine and brandy: light, medium and heavy toasting.

We control the toasting process using laser temperature gauges. In addition to the staves, we also toast the bottom of the barrel.

The last phase in the production process is the grinding and final refining, after which the product is completed. In order to ensure the quality of our production, we pack the barrels in protective packaging.

In addition, our barrels can be engraved to suit the needs and specifications of our customers – his logo, the name of winery or anything else.