The oak (Quercus patrea) wood is sourced and purchased from the best two Hungarian growing areas: the Zemplén mountains (the area of the famous Tokay wine region) and the Mecsek mountains (the area of the famous Villány wine region). In both areas we procure fine Hungarian oak of excellent quality - equvivalent to the quality of the French oak.
Stave production
The stave production is done at the Cooperage, adhering to a strict quality control protocol -from the purchase of the logs to the finishing of the barrels. All logs are split by wedge along the grain – never sawn. During splitting, we pay close attention not to damage the fibrous structure. The staves are then seasoned in the open air for at least 36 months.
Barrique production
After the 36 months seasoning period the staves are again selected and processed at the Cooperage. Staves are assembled in manufacturing hoops then fire bent and toasted on flames from the same oak wood.
After toasting, the barrels are allowed to cool and the manufacturing hoops are replaced by galvanized steel hoops, and the barrels receive the finishing touches.
Test
Finally, and perhaps most importantly, every barrel is inspected by hand and tested to be free of any leaking. The test is made by using hot water and forced air at 0,3 – 0,5 bar pressure. No barrel leaves the Cooperage without passing this test.
Our quality barrels can only be made of the finest Hungarian oak. Wood is carefully selected by Mr. Kristóf Flódung himself. The oak is air-dried for at least three years and exposed to both winter and summer weather. Our barrels are bent and toasted over oak fires to customers’ specifications using traditional methods.
