Convinced that terroir is as relevant to the wood as it is to any wine, TN Coopers selects the best forests to obtain its wood. The sun, climate, micro-organisms and soil play a fundamental role in the physicochemical composition of the wood.
An integral value at TN Coopers, it is reflected in our permanent (continuous) search for new and better solutions to reach the level of excellence our clients seek. It is practiced by establishing research and development partnerships with advisors, our own enology team, clients, and through research work in collaboration with labs, universities and research centers.
CONVECTION TOASTING IN BARRELS
Exclusive patented technology by TN Coopers.
New taste and aroma palate. After many studies, tests and tastings, we incorporated lenga, acacia and cherry.
Sustainability has become a strategic pillar for TN Coopers through various research, development and innovation projects.
A revolutionary tool for detecting contaminants (TCA and TBA) that affect wine: specialized detection dogs.
This line includes toasts that are specially formulated to achieve distinctive sensory and taste attributes.
Partnerships with institutions and wineries enable our continuous development and study of new products and technologies.