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Our facilities (01/02)

The main assets of our remarkably light, spacious, well designed Palacoulo production plant, immediately next to our seasoning park, are the men and women who work there. They are all experts in traditional methods and maintain a constant focus on quality rather than short-term profitability. Barrel ends, for example, are assembled by hand, using rushes rather than the tongue-and-groove method. Barrels are toasted for at least an hour. Water-tightness is checked under pressure, before and after sanding. The same policy applies throughout the entire production process: the finished product must match the order exactly.