We select our barrels according to each grape variety. The geographical origin of the different types of wood, the age of the oak they come from, the method of drying the wood, of making the barrel and the warming that will take place inside the barrel will all have a big impact on the wine, when it comes to both its structure and its aromas.
For white wines, we work on the mineral character of the wines with blends of 3 types of French wood for light and long warming to avoid too much aromatic impact on the wines. For red wines, we work with two types of 228-litre barrels. For the Pinots Noirs, we select wood from the Tronçais forest, which promote liveliness and mineral character, with a medium warming to give the wine a slightly toasted flavour. For the Gamaret, Merlot, Cabernet Franc and Syrah, we work with wood from central France, originating from the Belin and Nièvre forests, also for medium warming, in order to promote the expression of the fruit with a nice tension, a little additional aromatic complexity and a controlled toasting of the wine.