IN THE WORKSHOP IN BURGUNDY
The Cadus expertise
— IN THE HEART OF THE “CLIMATS DE BOURGOGNE”
Tonnellerie Cadus enjoys a semi-continental climate. The seasoning of the rough staves takes place in the open air for several months following the natural and optimal rhythm of the seasons in Burgundy.
Located at the bottom of the Corton Hill, Cadus is fortunate to be at the heart of the Burgundy vineyard and its varied living and cultural heritage.
— THE TEAM
The Tonnellerie Cadus team perpetuates the traditional profession of coopers with the preservation of traditional artisanship and at the same time committed to an approach of excellence with vinegrowers.
Cadus’ commercial and administrative team is available to winemakers and technical directors to work hand in hand and with complete confidence to create high-quality wine maturation support tools.
Seriousness, trust, simplicity and transparency.
— SHAPING STEPS
At Tonnellerie Cadus, particular care is taken in sorting rough staves by forest origin and grain quality. Like the berries on the sorting table during the harvest, the staves pass under the expert eye of our team of coopers.
The stabilization of the rough staves is done in the natural air by slow oxidation of the oak tannins in our seasoning park for 30 to 36 months. Then, a ballet takes place in the workshop where the precise gestures of the coopers follow one another to the rhythm of the traditional expertise.
Machining, bending, rosing, toasting, sanding and finishing. Each of the steps meets rigorous specifications.
The toasting is precise and constant thanks to temperature control by laser. The coopers rock the oak shells from one brazier to another to best meet the expectations of expression and style so much sought after.
