The making of an artisanal barrel gets done with know-how and patience. First and foremost, the most suitable trees are selected. In France, sessile oak is chosen most often due to its aromatic qualities and light tannins. After a drying that takes several years, allowing the tannins to be removed, the cooper will then cut the wood into several planks. These are assembled around a metallic circle, heated to make them more flexible, creating as a result the rounded shape of the barrel. It is the second heating that defines the degree to which aromas of the wood will be transmitted to the wine. The more the wood is heated, the stronger the aromas will be. Whilst a high heating is recommended for the most powerful red wines, lower heat is rather more appropriate for white wines. The barrel is then sealed, sanded, and shipped.