The Tonnellerie Sylvain is in the outskirts of Bordeaux and produces some 30,000 barrels a year selecting oak trees from the most beautiful forests in France.
The barrel profiles are based on a very selective process aimed at the benefits of grain tightness.
Sylvain barrels are recognized worldwide for their elegant aromas and will help wine to have better structure in the mid and back palate.
The Tonnellerie Meyrieux near Beaune in Burgundy crafts about 4,000 barrels/year choosing oak trees from specific forests plots.
Three barrel profiles are created with distinct character, blending different nuances of an entire tree trunk (regardless of grain tightness) to give complex structuring tannins and aromas.
Meyrieux ages staves in a unique chimney stack pattern.
The JLS group now includes Marc Grenier, a prestigious Oak Tank builder in Beaune, Burgundy. Grenier is an innovator in creating new types of conical oak tanks and foudres and has supplied the most renowned wineries in France and abroad. The production is now managed by Remi Sylvain and there have been major renovation and expansion of the production facility.
We provide Truncated Oak Tanks (Cuve) for fermenting and aging, as well as Oval and Round Tanks (Foudre) for aging.
The ONF manages all french forests owned by the government with very strict rules. An army of 10,000 workers oversees 11million Hectares of forest.
These majestic oak trees are not planted by humans, they follow a natural 250 growth cycle with very little man intervention.
A Haute Futaie is a mature oak tree of about 50-80cm in diameter and 200-250years old. It grows straight up looking for sunlight and fighting for its survival.
The Sessile Oak species has a distinct look and provides more pleasant aromas and less tannin than its counterpart the Pedonculate Oak specie. You will find more vanilla, eugenol and whisky-lactone aromas.
The first step to insure quality is to split trunk sections following the natural grain direction of the oak to insure leak proof staves. Eventually the staves are cut in to the ideal size.
The action of letting staves age naturally in open air allows for enzymes to eat away harsh tannin over 24 to 36 months. Sunlight, rain, heat and cold and wind patterns all play a very important role.