First developed by the Saury cooperage in 2000, the immersion technique consists of first soaking the “rose” in extremely hot water. Once taken out, the staves are bent and undergo classic toasting,  M, M+, or Lumière depending on the level required. During immersion, the water penetrates deep into the wood, rising it of its harsh tannins.

Research carried out by the Laboratoire Exact in 2014 demonstrated that immersion resulted in a reduction of 37% in ellagitannins in the wood. On tasting, wines show balance and harmony with a supple smoothness of palate.