Trust Hungary Zrt.

Step 1 Of 8

BUYING LOGS

Hungarian Oak Trust barrels are made exclusively from Hungarian oak sourced from mixed forests throughout Hungary. Only the two species of oak best suited for wine barrel production are used, Quercus Petraea and Quercus Robur. These are the same species of oak found growing fourteen hundred miles west of Hungary in the forests of France. The harvest period runs from November until April when the oak is harvested in a manner that protects the environment. In addition to selective harvesting, Hungarian foresters utilize acorn and sapling replanting methods. Many forests are not harvested at all. With forests covering 20% of Hungary's lands, and a commitment to conservation that prevailed even during the communist days, Hungarian foresters have always maintained an abundant supply of this natural resource.

Step 2 Of 8

SPLIT WOOD

Trust's Hungarian barrels are produced exclusively from split oak. This essential first step in the stave production process begins by sawing the oak trunks into sections. Then, these sections are split by driving a wedge into the inner core of each section, splitting the oak along its grain. Once the oak is split; the bark, sapwood and inner core are sawed away, revealing the part of the oak from which our staves are made. After the staves are produced, they undergo two inspections prior to being loosely stacked for natural seasoning. This age old process remains the only way to produce watertight staves without compromising the integrity of the oak.

Step 3 Of 8

SEASONING

Left in the open air, for a minimum of 2 or 3 years, the staves are naturally seasoned by the wind, sun and rain. Harsh tannins, esters and other impurities are purged out during this process. Loose stacking and rotation insure proper ventilation.

Step 4 Of 8

IRRIGATION

Trust continuously tracks the weather conditions and the moisture content of its staves to ensure proper seasoning. During dry weather conditions only fresh spring water is used to irrigate the staves and Trust regularly conducts laboratory analysis of water in the irrigation well.

Step 5 Of 8

COOPERING

Screening and evaluating every individual component of a Trust barrel is essential in the evolution of the barrel. Trust's understanding of the unique characteristics of oak yields consistent and reliable barrels.

Step 6 Of 8

PRE-HEATING

This is an essential part of the process that allows a barrel to take its shape. Heating the staves over a fire enables the staves to gradually be bent and the barrel to take shape.

Step 7 Of 8

TOASTING

The intensity and duration of the toasting process influences the aromas and flavors the barrel will contribute to a wine. Trust’s revolutionary toasting system carefully controls the temperature, heating time and fire exposure of each barrel ensuring a thorough toast, deep penetration and a consistent profile.

Step 8 Of 8

FINISH

The intensity and duration of the toasting process influences the aromas and flavors the barrel will contribute to a wine. The final stages of production are largely controlled by hand. Quality is assured through a visual examination before the barrel is closed and pressure tested before it is prepared for shipment.

EXCELLENCE THROUGH TRADITION AND INNOVATION

TRUST HUNGARY CORPORATION

BUYING LOGS

SPLIT WOOD

SEASONING

IRRIGATION

COOPERING

PRE-HEATING

TOASTING

FINISH

Crafting a superior barrel requires relentless commitment to superior quality.

THE ROAD TO THE PERFECT BARREL

BUYING LOGS

SPLIT WOOD

SEASONING

IRRIGATION

COOPERING

PRE-HEATING

TOASTING

FINISH

AND THERE YOU HAVE IT: A TRUST BARREL