Air-drying

Just as the potential of great wines is revealed by careful ageing, so wood needs to be seasoned in the best possible conditions to deliver all its potential qualities.

The perfect conditions come together at Saint-Romain, a village perched above the Côte de Beaune. The seasons are clearly defined and, well away from urban areas, our wood evolves fully after two or three years in the fresh, pure air of this clean environment. Rain, wind and sun alternate according to the time of year, refining the staves. This 100% natural approach in the fresh air requires no intervention (such as water sprinkling).

By dehydrating naturally, the wood fibres tighten and become more water-proof. As the water leaches out, the wood is cleansed of all the elements capable of making the wine taste bitter and it develops complex aromatic precursors.

Decades-long observations at our site give us in-depth experience evaluating the advantages of outdoor drying and allow us to work with the wood at the optimal moment.

For all these reasons, François Frères barrels are known for being long-lasting.