Stave Wood Aging

After production, merrain staves are stacked in 0.5 m³ open-sided pallets to promote air circulation during the maturation process in the open air.

Charlois Group stave producers also utilize a second stacking method known as “chimney stacking” (approximately 0.25 m³). This method, which ensures better air circulation and more uniform aging, is reserved for high-end wood destined for theManufacture Tonnelière La Grange.

Upon arrival at the aging yard, fresh merrain appears golden yellow. Over time, the aging process causes the surface to develop a grayish patina. However, during barrel production, the staves regain their golden yellow hue through various stages of preparation, including trimming (écourtage), shaping (dolage), jointing (jointage), hollowing (évidage), and bending (fléchage).

During the 24-month minimum maturation period for merrain, the combined effects of wind, rain, and sun serve three essential purposes for ensuring the quality of the future barrel:

• Mechanical: The merrain staves’ moisture content decreases from approximately 70% to 15% by the end of the maturation period, ensuring they can be properly worked during the cooperage process.
• Oenological: The wood’s porosity increases, facilitating gas exchanges (micro-oxygenation) that benefit the wine, enhancing its texture and stabilizing its color.
• Organoleptic: The maturation period reduces undesirable wood characteristics (such as greenness and harsh tannins) while releasing aroma precursors that will be activated during barrel toasting (bousinage) and later imparted to the wine.

Finally, each stack of merrain is equipped with a traceability label containing all essential information, such as the wood’s origin, parcel number, production date, dimensions, and grain type.

Photographs © Christophe Deschanel