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Methodology: How?

  1. Samples : We take shavings from three different pieces of stave wood in obtain the most representative possible sample of the entire pallet. These shavings are then ground into powder.
  2. Maceration : We macerate the powder in an aqueous solution according to a strict protocol.
    Tasting notes are taken for each pallet.
  3. Tasting notes : Two levels of tasting in order to:
    • determine the duration of seasoning, depending on the development of tannin quality
    • define three organoleptic profiles