We select the finest, tight-grain, slow grown Bulgarian white oak - Quercus Robur and Quercus Sessiliflora obtained at our mills in Elena and Varbitza regions. These are the so called summer and winter white oak tree.

Research has proved that the oak grown in Bulgaria has similar qualities to the French oak, and similarly, is more tannic than the American variety.

The oak staves are air-dried for at least two years and exposed to air and water, the wood is naturally aged by the weather for several years. During the aging process, the development of sugars and acids are monitored.

Once the oak has achieved optimum air drying, we then toast the barrels slowly over oak chips fires to attain a deep, penetrating, custom toast level.   

Our customers can select toast levels of Light, Medium, Medium+ or Heavy to meet their own needs.

Since 2003 Valoga has been using a new computerized charring method, still over a traditional oak chip fire. This patented system produces deeper toasting levels while maintaining optimal flavors and assuring consistency of toasting from barrel to barrel.

Light - 200°/50 min.

Medium – 250°/55 min.

Medium+ - 250°/60 min.

Heavy - 300°/65 min.

Medium toast has less tannin but more bouquet, so will impart more aroma than flavor. Medium toast oak has a warm, sweet character with strong vanilla overtones.

Medium Plus toast is darker than medium and has aromas of honey and roasted nuts with a hint of coffee. Ideal for heavy reds.

Heavy toast brings pronounced caramelized, carbonized, toasty flavors very quickly — doesn't need much contact time. Best for big, bold red wines. Often used in conjunction with a lighter toast.

Benefits of our oak barrels.

So how does Bulgarian oak affect the flavour of the finished wine ?

For red wines, Valoga barrels often add a little spice, enhance the structure, and may add some sweet vanillin characters. A white wine that has been fermented and aged in Valoga barrels will often have a noticeable nutty, buttery character along with the spice and vanilla characteristics that reds often pick up.

You will get around 50 percent of the extract that a barrel imparts to the wine on the first use, 25 percent on the second use. After four to five years of use, the barrel is considered neutral.