After the logs are cleaved "fendimento" and the staves obtained, a long and precious stage of drying and maturation begins.
The first ten monthsare part of a period of intensive dehydration of the wood, followed by its maturation during twenty-six more months.
this way, the bad tannins are replaced by the aromas. The water and the dissolved organic acids cause the liberation of small quantities of phenolic aldeydes and volatile phenols of wich eugenia and vanilla are the most aromatic.
The phenolic compounds, bitter due to a chemical effect, give place to a sweet glucose and to a rich aromatic complexity.
We believe it's important to mentio, that during the drying and maturation process on open air, the level of environmental pollution is of extreme importance.
In a polluted environment, the woods, throughout the 36 months, will end up absorbing volatile polluting particles, wich later on will become an integrating part of the wines.
To oppose this reality, we dry our woods in our park, wich is geographically located in a privileged space and where the quality of the air is very well qualified.