Processing
"Wood mastery"
Barrel staves are traditionnally seasoned in open air, but althoug referred to as "air drying,"
more maturation takes place than actual drying. Thus, the ensemble of the composite elements of the wood are modified.
Curing conditions the quality of the wood destined for winemaking through the unique transformations of each of the wood's elements,
as well as through the storing conditions.
Boisé France does not waver from traditional methods, with its careful 2-year management of a large wood-curing storage area in order
to guarantee the desired high quality product. In the process, the wood acquires its principal qualities, which, in turn, improve the
quality of the wine and the reputation of the winemaker.
Heat processing
Heat greatly modifies the wood's components. The wood thus acquires more aromatic complexity, from spice to toast, with notes of vanilla or coffee, according to the heating level. The heating process parameters (time and temperature) are rigorously controlled in order to ensure quality control through time. Blending (or mixing), whether of a standard type or special order, add to the complexity.
Production
The fabrication flowchart is relatively simple: cutting and production of the chips, extraction (or not) of tannins (according to product line), heating or not, mixing of certain product lines to produce others, and finally, conditioning.
Tracking
Every shipment requires careful monitoring in order to provide it with its own proper treatment. Under these circumstances,
the identification upon arrival of the wood consignments at the storage area is indispensable in managing the wood's
curing process. Later on, during processing, quality control testing relies on this very monitoring of each shipment.
Computer registration and management are appropriate tools for this, and permit the Boise France company to consult
information on the composition and history of an entire shipment, using its identification number (assigned upon arrival).
Tracking guarantees quality...
