Air-drying

Natural Seasoning

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Natural seasoning is critical for the oak to achieve the best aromatic profile and softest tannins, and we give you our guarantee!

The barrel staves are aged for a minimum of 24, 30 or 36 months in the open air.

Bulgaria’s four distinct seasons, adequate rainfall and temperature amplitude allow the wood to slowly dry and mature. During this natural process, through the combined actions of water, sun, microorganisms and enzymatic activity, the staves acquire the desired characteristics that will give to the wine the finest aromas and tannins.

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