FRENCH OAK

Quercus Petraea / Quercus Sessilis

French oak wood that redefines the standards of excellence

Air dried up to 40 months

Fine / Extra Fine

Forest 180+ years, Haute Futaie technique

PEFC Certified

The selection of centenary oaks from the forests of Allier, Nevers, Vosges, Fontainebleau, and Centre in France provides slow and controlled micro-oxygenation, thanks to the fine grain of each stave selected.

Aromatic Contribution: Complex, elegant, and balanced, it brings notes that enhance the structure, finesse, and length in the mouth of the wines.
Structure and Texture: The phenolic acids and ellagic tannins of French oak provide depth and complexity, enhancing the mid-palate and mouthfeel.
Working closely with suppliers certified under PEFC and the Office National des Forêts (ONF), we guarantee the traceability and quality of each piece of oak we use.

ORIGINS

Fontainebleau

Inspiration for our iconic barrel. Located 60 kilometers from Paris, in the Île-de-France region, it covers an area of 21,600 hectares. Its prestige is closely linked to the history of France, making it a forest with highly aromatic wood available for cooperage, which is very limited. This forest has been awarded the title of “Forest of Exception” by the ONF.

ALLIER

The soil is coarse clay, siliceous, and not very fertile. The tree grows very slowly, resulting in tall and straight trunks when harvested. The grain is fine, compact, and slightly porous with a sweet tannin extraction and pleasant aromas. The extremely vertical growth of the trunks and the regularity and fineness of its grain make barrels from Allier highly valued in the market.

TRONCAIS

The most renowned forest in the Allier department, covering an area of 10,600 hectares, has the finest grain, making it suitable for long-aging wines.

VOSGES

This department is near the border with Germany, in the northeastern part, where the climate is colder and tree growth is slower. It features fine grain.

NEVERS

The oak from Nevers, in the center of France, is generally of medium grain compared to that of Allier but of undeniable quality. The result is a higher extraction of tannins than in the very fine-grained wood. It generally requires more aging time to fully integrate with the wine.