Master artisan cider maker Dominic Lagadec follows a very precise method to develop his craft Sagarno. He is called the Maitre de Chai. In 1998 the Ciderie began with 3 kupelas and quickly outgrew their space, relocating in 2001 to a bigger facility in the French commune of Ascain (Azkaine). The kupelas are maintained at a temperature of 53 F for optimal preservation of aromas and the typical beaded Sagarno. They are made with chestnut or oak and can hold anywhere from 790 to 2,460 gallons.