Three types of merrain

The merranderies of the group select the oaks and manufacture the staves following precise technical specifications, including traceability, quality and sharpness of grains.

Selected for their great quality, three types of staves are chosen to elaborate the different ranges proposed by Tonnellerie Saury:

  • Premium range with staves with extra fine grains
  • Classic range with staves with very fine grains
  • Aromatic range with staves with fine grains

Two preheating processes

TRADITIONAL PRE-HEATING

In the traditional pre-heating method, Saury barrels are bent into shape after the staves have been raised in the hoop, by heating them over a wood fire after superficial humidification. This extremely delicate stage is where all the cooper’s skills come into play.

Research into the impact of the bending method carried out by Laboratoire Exact in 2014 demonstrated a 49% reduction in ellagitannins after traditional bending. Traditional barrels offer structure, density and depth to the wines, which also gain in aromatic complexity and elegance.

IMMERSION PRE-HEATING

First developed by Tonnellerie Saury 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 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.