Selection of French Oak
Tonnellerie Allary receives first choice oak from the best of France's forests including; Allier, Vosges, Troncais, Fontainebleau, Russy, Blois, Center of France, Pays de la Loire, Limousin, Normandy, Vosges and others.
The Allary cooperage uses only top-quality oak from Office National des Forêts (ONF), which manages
public forests. Respectful of the procedures of the ONF, the company has surrounded itself and has worked for many years with European Program of Certified Forests (PEFC) certified sawmills.
Logs are cut into three or four sections called billot. The French oak is split to preserve the grain structure and avoid breaking the veins. The bark and sapwood is discarded. The oak is now called merrains. Laser technology allows for further precise cutting of the merrains into 3' x 1 1//2" staves
To achieve an optimal product we soften and wash away the oak's harsh tannins by stacking them with crossing layers to allow ventilation and optimal seasoning. Each stack is labeled with origin and history. As Allary has their own micro climate the weather and seasoning imparts some of the Allary organoleptic style. 24-36 month outdoor seasoning is common as we do not rush this important process.
Mastery of the Gesture
Further sawing and shaping of the stave takes place. The staves are shortened to 95cm and made narrower at each end. At this stage the oak is called doulles. Master coopers select each doulles to build the barrel. The oak must be a good fit and when lined up the measurements must be presise. The mise en rose is the raising of the barrel and metal hoops locks the staves in place.
Water and fire are used to bend the staves. Additional hoops are set and with the assistance of a metal cable the bottom hoop is set and the oak takes the shape of a barrel. Toasting methods range in length, temperature and the use of water. Based on the toasting methods there is an increase in compounds producing characters such as nutmeg, cinnamon, vanilla and chocolate flavors.
The outside is sanded and polished. New hoops replace the ones used while making the barrel with the help of a hydraulic machine. It is the skill of the cooper that makes the barrels water tight. Each barrel is filled with air pressure to check for leaks.
Quality and Services
Each large container is subjected to the waterproof test. The container is completely filled and pressurized for two days. Once the test has been carried out, the container is drained and ventilated before packaging.
ISO 22000 certification obtained in 2010 for the manufacture of oak barrels and large containers (vats, barrels and tuns). This food safety management system guarantees traceability of all products used in the manufacture of casks and vats likely to come into contact with wines and spirits are approved for food contact. A food contact sheet can be supplied to you on request.
DELIVERY, INSTALLATION AND REASSEMBLY ON SITE
The involvement of the Allary Tonnellerie team extends to customers by installing barrels, vats and casks in the cellars.
In addition, if the constraints of the cellar so require, possibility of reassembly on site of the barrels and vats.
LARGE CUSTOMIZED CONTAINERS
The Tonnellerie team is available to best meet your expectations.
We will need and constraints of the cellar, custom dimension, specific capacities, any special accessories and the number of barrels needed.
For each request for large containers, a detailed 2D technical plan is produced and then validated by the customer.