Tonelería MAGREÑÁN Tonelería MAGREÑÁN
Menu      Atrás   Adelante
Tonelería MAGREÑÁN

During the drying process, the staves’ water content is reduced to about 15%. Only natural, open-air seasoning —for three years for American oak and from 24 to 36 months for French oak— will allow the sun’s UV rays and the rain to remove the bitter substances and impurities from the oak, so that wine quality is not affected.

Wines aged in barrels with staves that have been dried in the open air have finer wood aromas and prove rounder in the mouth, while the barrel lasts longer.

Tonelería MAGREÑÁN | Legal notice