Assemblage.
In tribute to the ancestral methods, we have chosen a handmade production, by using modern mechanical tools for when we need extra strength. Nowadays, thousands of hammer blows are still necessary. Around thirty staves, alternately one large and one thin, are initially assembled around a provisional circle of metal, which is called “la mise en rose”. Then comes the first operation of toasting to make the wood more malleable, then we add water to loosen the barrel up slightly. The base of the barrel is progressively tightened, to reach its definitive form. The typical shape of the barrel “le bouge” finally appears, it is the one that will welcome the dregs and give a body to these wines.
