TECHNOLOGY IN THE SERVICE OF TRADITIONAL CRAFTSMANSHIP
From the selection of the wood to the enological advice it gives to its customers, Radoux has been perpetuating
the cooper's tradition since 1947.
Radoux employs many skilled coopers including several Compagons du Devoir, and Meilleurs Ouvriers de France.
It's strength is to have been able to integrate technology wherever its precision has presented an improvement over the manual skill of the best its coopers. Machines work with regularity, ensuring homogeneity and perfect reproducibility of the products. Wherever machines cannot replace humans - for example for the visual control of staves, the placing of heads -,
Radoux's methods remain those of the crafstman. This is the case for toasting, which is the core of the work: while temperature are controlled with the help of an infra red laser pyrometer, this remain an operation which is permanently supervised by two master coopers, carried out by hand over braziers lit with the remain of staves.
RESEARCH & DEVELOPMENT
Radoux cooperage set up its own Research & Development department in 2000 with the aim of studying the
scientific aspects of the toasting processes and to rationalize them on an industrial scale.
The R & D Team then developped its research at the source, working on the selection of raw material and at the final stages, studying the organoleptic aspects of the contribution of the oak.
The trials take place from the selection of the wood species and the grain up to the sensory analysis of finished wines working in partnership with the wine experts. This allows Radoux to accurately qualify the profiles of their products in terms of organoleptic contribution, taking into account the working constraints of the enologists and the variability of wine. And then to offer qualities and reproductible toasts which meet precise oenological objectives.
Radoux's methods of development and control have been approved and confirmed to meet ISO 9001/2000 requirements by Bureau Veritas Certification.
Radoux has strong partnerships with research laboratories such as Excell Laboratory, Institut Technique du Vin (INRA Montpellier) and the unit for genetic and physiological improvement of forests (INRA Orléans), and CEMAGREF.
TRACEABILITY: STRICT MONITORING OF THE WOOD FROM THE FOREST RIGHT UP TO THE WORKSHOP
Each barrel is clearly numbered and carries a unique Data-Matrix code. This ensures full traceability from the forest right into your cellar. Radoux have set up strict specifications in its stave mill and with its suppliers to identify the exact part of the forest where the timber forming each pallet of rough staves comes from. The unique serial number placed on each barrel enables to trace all the batches of wood used in the manufacture: origin, seasoning, date of manufacture, toast, etc.
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MORE TO HEAR...:
A little chat about Oak Barrel Selection and maintenance between Louis Zandvliet from Radoux, Ryan Monkman from Fieldbird Cider, and Thierry Lemaire.