HAND-CRAFTED
At Budapesti Kádár, barrels are handcrafted. While we
employ machines for cutting and sanding, barrels are raised, toasted and finished by the most experienced cadre of coopers in Hungary. This core of
experience gives the consistency winemakers require.
WOOD SEASONING
Wood lots are inspected upon arrival, aged for at least twenty-four
months and up to thirty-six and carefully selected again before production.
Detailed inventory management allows us to maintain the
same forest blends from lot to lot.
TOASTING
Working with feedback from winemakers in Tuscany and California,
we have extended toasting times and lowered the flames to provide
a deeper toast so critical with tight grained barrels while avoiding
burning and blisters. Deeper lower toast accentuates the brown spices
of cinnamon, nutmeg, cloves in the barrels without the attendant smoky
bacon flavors.
TESTING
Each barrel is tested to 1 atmosphere pressure to ensure integrity of
the barrel in the cellar. Barrels are finished and packaged to arrive in
prime condition at harvest.