Once seasoned, the oak is delivered into the hands of the Yalumba coopers to be fashioned into barrels. After being carefully cut and manipulated into shape, the cooper then fires the barrels to toast the wood.
The Yalumba coopers employ a long, slow, medium toast, which is proven to be more homogenous and penetrates deeper into the staves. This process helps to eliminate any surface blistering and results in a sweeter more even toast that softens the aromatic compounds. The outcome is a delicate, toast that elevates the natural aromas of the wine and provides the winemaker with a greater control and consistency.