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The Stave Mill Operations

3 years long of a rigorous preparation

Having been located for a long time next to the cooperage in St Simon de bordes, the Stave Mill site was delocated in 2010 in the centre of France (Allier) close to many National Forests.

 

Oak trees are brought there after their cut, heads are removed in the aim of conserving only the base of the trees, the main quality part able to become Oak staves for the barrels production.

 

Oak wood first undergoes an intensive washing period, constantly under watering, to clean and eliminate bad tannins. This operation may last several weeks before the oak tree trunks might be ready to be split.

When ready, oak wood is then split in staves and is stored according the chimney system for an optimum natural drying.

 

Wood are so dried from 24 to 36 months, the necessary estimated time to allow oak shooks to reach an aromatic maturity. Wood is regularly controlled to check is the wanted drying quality has been obtained.

 

Once ity gets maturity, wood is carried on the Cooperage site, in St Simon de Bordes, next to Bordeaux Wineries and Cognac distilleries. 

 

Stave Mill Site

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Seasoning
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JL Bossuet
JL Bossuet
JL Bossuet
JL Bossuet
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Seasoning
Drying
Drying
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Seasoning



Référencé sur : Clictout - Tous droits réservés - ClictoutDEV [2013] - Legal information - Sitemap
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