Patents granted for the last 100 years have claimed different methods for increasing the surface area of oak exposed to wine.

Cross-cutting staves (patent pending) exploits the different penetration rates of surface areas.

Oak Properties

The internal structure of oak (Figure 1) determines extraction time. Parallel (closed) grain surfaces of white oak are extremely dense and impermeable. End (open) grain surfaces are eight times more permeable because they expose the vessels water travels through when the tree is living.

Conventional Barrel Alternatives (Figure 2)

Tri-secting 5/4" staves is the conventional method to increase surface area. Thicknesses are nominally 3/8", resulting in 24 months extraction. Oak is wasted if your contact time is less than 24 months (see Savings).

Cross-Cut Staves (Figure 3)

Cross cutting exposes end grain surfaces, offering extraction times from 4 - 6 months.

Efficient Extraction

Our extraction options (see Extraction Times Chart) eliminate waste by matching aging programs.

Early Integration

We believe that early oak introduction is beneficial for any aging program, allowing fruit to drive the integration for complementary oak aroma/flavor.