A complete analyse of the technical constraints is carried out on site for each project, and the accessories are determined according to the destined use of the vat. Then, once the specifications are complete, a detailed project plan and estimate can be drawn up. After validation, the vat can be put into production.
Toasting is the primordial stage in making the vat. It associates the ancestral skills of the master coopers with the latest oenological expertise. It is also the mechanical means by which each stave is bent into shape by the combined action of heat and water. With the same technique as is used for the barrels, a prolonged toasting phase of several hours is necessary, after slowly reaching temperature. It is during this stage, critical for the aromas, that the heat will penetrate deeply into the heart of the wood to extract its most subtle aromatic compounds.
Each vat is a unique creation through which the cellar-master will express their personality. Whether they are destined to hold wines or alcohols, for vinification or for ageing, closed or open top, to be used in France or overseas, our master craftsmen can respond to all needs.