In some cases we perform mixed fermentations inoculating wild yeasts of the genus Brettanomyces and lactic bacteria to create greater aromatic complexity. The beers made with this method, mostly aged in wooden barrels, need months or even years of slow maturation. Sometimes the spontaneous fermentation is activated by micro-organisms present in the air or in the barrels or on the peels of the fruit added to the must. The choice of barrels is based on what they have contained: some have hosted red wines, other white wines, others still bourbon or whiskey. During maturation the beer takes on the tertiary aromas of the wood, has a micro-oxygenation and also absorbs a part of what the cask was impregnated in the past.