Much of our research and development is focused on gaining an optimal understanding of the interactions between wood and wine.
Oxygen is closely analysed by our oenologists, who work to establish a mass balance between oxygen found in the air outside barrels, oxygen which crosses through wood and oxygen that reacts in wine.
Several projects are currently underway, of which the most practical at cellar level is CHENOX®, a device making it possible to measure and monitor dissolved oxygen in wine stored in barrels without having to open the bung. CHENOX® has proven to be an efficient marker for controlling wines aged in barrels.
This innovation reflects our quest to supply ever-more efficient technical solutions tailored to the specific needs of wineries.