In "ASTRA" cooperage we use oak material with excellent quality from ecologically clean regions in Bulgaria. The cooper makes a selection of the oak because there are differences in the nature of the oak from different forests and different regions. For example slow-
One basic moment is drying of oak staves. They are arranged into etc. figures with height 6-
The most important factor in barrel producing is the staves baking .During the baking when barrels is heated to a certain temperature different flavors are formed. The warm penetrates into the staves and components which are located at different depths in the wood are released. Different burning determines the taste and flavor of the product which will mature in barrels. In ASTRA cooperage baking is performed in traditional way-
LIGHT baking (L)
This type of baking is suitable for white wines.
MEDIUM baking (M)
Flavor of spices, caramel and vanilla
Suitable for red wines
MEDIUM + baking (M+)
Aroma of spices, coffee and chocolate
Suitable for thick and high flavored wines.
HEAVY baking (H)
Aroma of coffee, almond , chocolate and smoke.