Great allies

This position of measure, of symmetry, is not a still photo or a recipe but, rather, a chameleonic question that adjusts and accommodates the fickle tastes of wine connoisseurs.

Over the years, the proportion of wood in wine has undergone different degrees of prominence.

Historically, at our warm latitude, aging has been conceived in large volume barrels that managed to improve the balance of Iberian grapes by providing a subtle, aged, wooden touch.

However, the introduction by law in Bordeaux of the 225-liter barrel as an element of accounting measure, was a very important innovation that gave a new value to aging, a new style in which oak gains a lot of strength and becomes the main player in the eternal love affair with wine.

Since then, the journey has taken place in perfect harmony. However, after several decades managing aging almost exclusively in Bordeaux barrels, it seems that the consumer's palate wants to spend some time with the carvallo and enjoy something more with the fruit, the freshness and the origin of the wine.

Wineries and coopers look back remembering old procedures and recovering past formats with the purpose of changing the roles again.

But the traditional barrels have little to do with the imposing casks and vats housed in 21st-century wineries with their exquisite and serene beauty. The know-how of our times allows us to ferment in them, nurture, respect, protect and precisely pamper the wine that took shape in our heads.

Barrels and casks of different capacities offer us the opportunity to work on aspects such as structure, volume, sweetness or fruit from various perspectives, complementary and, most of the time, synergistic, promising us the possibility of designing different encounters between wine and wood that reflect our passion and respond to the taste buds of our consumers.