The above-ground cellars are designed for 300 barrels. We work with the country’s top coopers, including François Frères in Burgundy and Vicard in Bordeaux, whose oenologists accompany our trials to find the best type of barrel, degree of toasting, and size of grain for our particular wines. There is nothing new about oak barrels – they have been used for wine since 900 BC – but the challenge remains how to get the best out of them to make the best possible wines. Our barrels come from 200 year old trees in the rigorously controlled oak forests of the Massif Central and the Vosges. Limoux is the only white wine appellation in France that demands vinification (fermenting and ageing) in oak barrels.