At Tonelería Nacional, we have become convinced that the concept of "Terroir" does not only apply to wine, but to wood as well.
The very same virtues of microorganisms, soil, sun and climate that have a decisive impact on the characteristics of a wine, play a fundamental role in the physiochemical composition of a tree.
These characteristics vary from forest to forest, and even from patch to patch, which is why we place such great importance on the selection of our woods.

The traceability of each product is also an intrinsic part of our commitment to excellence.
Through the bar code on every product we are able to identify the following variables:
• originating country
• region and forest
• conditioning time (months)
• toasting profile
• elaboration date
• etc.
This does not only allow us to follow our products throughout their life cycle, but also reproduce their characteristics at any time.

Over the years, our experts have developed a close collaboration with a small number of “mérandiers”, ensuring that our French oaks come from the finest trees available in the Allier and Vosges regions.

In these forests - and especially in the higher regions - grows the “Haute Futaie”, an oak of exceptional slow growth, which produces a compact wood with very fine veins and pores.
On average, these trees must reach an age of over 200 years and a diameter of 80 cm., before becoming apt for barrel production.
After cutting, trees rest for several weeks on the forest bed, allowing the propagation of micro flora which contributes to the future development of favourable aromas.

Once at the wood mill, the logs are debarked and dry - whole or split into quarters - for up to eight months before being cut into "merrains", or stave wood.

In the United States, we select our oaks from the higher altitude forestry areas surrounding the Appalachian Mountains and Missouri River, in the states of Missouri and Kentucky.

For many years, American oak (Quercus alba) was almost exclusively coopered in the United States.
However, over the last decade it has gained remarkable acceptation in many important wine producing countries.

Unlike French oak, which must be split, allowing the utilization of only 20 to 25% of the tree, American oak (Quercus alba) can be serrated, making it almost twice as economical.
This aspect, combined with its oenological attributes, explain in large part its growing popularity among winemakers.

Independent of the origin of our woods, our inspectors always single out the best lots, destined to a prolonged period of controlled transformation at our wood yards.
Once here, we store the stave wood in tiers, and age it through exposition to sun, wind and the occasional rain shower.
During this process, the programmed application of 800 to a 1.000 mm of water allows for the leaching of undesirable, bitter tannins.

Thanks to the favourable Chilean climate, the sun's UV rays stimulate enzymatic activity in the wood during the best part of the year, thus improving its organoleptic properties.
Depending the destination of the wood, its conditioning takes between 24 and 36 month since cutting.
After this period, the wood finally reaches perfect maturity and is ready for further processing.