Drying and Seasoning Methods
The Demptos Research Centre teams have been able to demonstrate the superiority of natural, open-air drying and seasoning in comparison to artificial processes. The natural wood drying and seasoning process is a crucial factor in crafting the highest quality wine, revealing its hidden aromas.
The Demptos Research Centre identified the three strains of fungus responsible for wood seasoning and detailed their effects to maximise and monitor their effects. By analysing samples of the trees taken at regular intervals, it can be determined exactly when the wood is at peak ageing, ensuring quality. This is what guarantees that the oak is free from any potential contamination.
Outdoor drying and seasoning use rain to eliminate the most bitter tannins from the wood. Furthermore, certain strains of fungus grow on the wood and act and develop its phenolic profile. When conducted naturally, the natural transformation of lignin to vanillin is more effective than under artificial conditions.