In the MAGREÑÁN courtyard, every day, the sun, the rain and the air are at work. Covering a surface area of 35.000 m2, it holds enough wood to produce about 30.000 barrels per year. During a period of over a thousand days, nature takes over the task of naturally seasoning the wood.
This is a much slower and more comprehensive process than artificial drying. Natural seasoning allows the wood to release its moisture slowly, thereby allowing all its components to transform, almost as if by magic, into noble, fine, stable tannins.