History:
In 1939, Lauriano Canadell from Catalonia Spain escaped Franco's regime and installed himself in Southern France. His journey in the French Oak industry started in the firewood and charcoal industries but soon after his son Jacques Sr. joined, they were selling higher quality oak to furniture makers and cooperages and founded their first workshop in Trie-Sur-Baïse.

Jacques Jr. Canadell:
In 1970 Jacques Jr. joined the company, and emboldened his family's DNA of being a forest operator and "merrandier" - cooperage stave producer. The family company increased its forestry activity in Central France and the Parisian region and created its second stave production supply hub in Ully-Saint-Georges right outside of Paris.

Today - Frédéric Canadell:
In 1999 Fourth generation frederic Canadell joined the family company and is the current CEO. Frédéric focused the company towards the cooperage industry through cooperage acquisitions in Burgundy, new cooperage startups in Southern France as well as the creation of an oenological line of premium French Oak adjuncts: CANADELL.

Adjuncts for Enology:
Initiated in 2000, Canadell delivers a full range of premium oak products that are classically made through fire or convection toasting. Canadell ensures the quality and consistency of its oak adjuncts by overseeing the entire manufacturing process, from selecting trees in the forest to seasoning, fabricating, toasting, and packaging. This 100% vertical integration gives winemakers full traceability and confidence in the impact its oak will have on their wine and products.

Fermentation Oak Chips:
Untoasted and toasted chips are the indispensable tool for a quick and efficient aromatic extraction. They are a flexible and economical method for oak extraction and contribution during fermentation and / or aging. They help add structure to wines, increase length and contribute tannin and color stability.

Dominos:
Dominos are perfect for the fermentation of whites and post fermentation aging of reds or whites. Due to their size and format, they are perfect for short aging and contribute oak flavors and aromas that are comparable to CANADELL'S staves.

Barrel Bung Inserts:
The bung inserts are to be inserted through the bung of the barrel and are available in different toast profiles. The results are barrel-like and intended for longer aging processes. Bung insert trials allow for the perfect opportunity to get familiar with CANADELL'S high quality oak profile.

Tank Staves:
Offered in a variety of both fire and convection toasts, CANADELL'S staves are extremely barrel-like with the fire-toasted staves showing more complexity and roundness on the palate while convection-toasted staves are more subtle and show better integration early on.