In our park, wood is rested for 24 to 48 months to reach an optimal balance before entering production.

Each section, made up of the drying stacks, is organized according to date, origin and granulometry in order to be able to select the best batches available for each barrel. French and American Oaks coexist in it, mainly those that are accompanied by our range of exotic woods such as Acacia, Cherry and Lenga. 

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During this time, the wood is controlled through meteorological software to obtain a proper balance of water, sun, wind and rain exposure. All of this is very important to make sure the wood naturally evolves in the best possible manner. The purpose of slow, progressive drying is producing biological and chemical reactions to achieve optimal organoleptic quality. Water-soluble compounds, mainly ellagic tannins, are additionally washed to obtain softer wood, reduce bitterness and accomplish an evolution of aromatic precursors that are pleasant to the palate for the production of wines and distilled spirits.