We have been crafting barrels of the very highest quality for the finest of wines from the main wine-producing regions for over 25 years.
Nevertheless, our family’s relationship with the world of wine dates back much further. We know producers’ needs perfectly and are committed to dedicating our commitment to the service of ensuring the quality of great wines.
We have been pioneers in the selection and classification of wood from the forest and were the first Spanish coopers to process 100% of the wood in its own sawmill using our exclusive Horizontal Rotary Roasting (HRT) system which allows for the most precise à la carte toasting.
Our commitment ensures that we keep advancing, which is why from the outset we have firmly believed in technological and process research and development that allows us to continuously improve.
OUR COMMITMENT
KNOW HOW AND THE FUTURE
NEW OUR DRYING PLANT
NEW OUR DRYING PLANT
We currently have two drying plants. One of these is within our cooperage, while the new facility is at Lagrán, Álava. The two plants are only a few kilometres apart and yet the climatic conditions at each are completely different, due to their location on either side of the Sierra Cantabria.
Climate change is having a major impact on drying processes, meaning that we need to be fully aware of these small differences in order to optimise processes to reflect the characteristics of the wood.
SELECTION WOODGRAIN
SELECTION WOODGRAIN
When making a barrel, the importance of craftsmanship is an ever-present factor. However, there are many processes and decisions to be made in which automation allows us to be far more precise. We have introduced an R+D process in order to automate the selection of woodgrain at the time of sawing based on the most demanding of quality parameters.
This allows us to accurately ensure the exact grain of each stave and offer a much more precise, uniform product.
CONTROL TANNICITY
CONTROL TANNICITY
Tannicity is one of the main characteristics that oak bestows upon a wine. It is a key factor in the selection of the wood in its place of origin. As a result, controlling the tannins that a certain oak can pass on to the wine as exactly as possible favours its classification, allowing us to select each stave for a particular barrel.
WINERY EXPERIMENTAL
WINERY EXPERIMENTAL
We have an experimental winery in which we produce a range of wines every year in order to check the real characteristics of our barrels. The process concludes with the final aim of our work.
At our miniature winery, we reproduce all the processes, elements and machinery found at the major bodegas that surround us on a smaller scale. Here we produce our own wines in small quantities in order to learn even more about our work.
This serves a twofold purpose. Firstly, we can correctly test our barrels and ensure that they are fit for the purpose for which they were made. Secondly, it gives winemakers the opportunity to confirm the exact contribution that our barrels make to the wines that they contain.
