In my opinion as a collector - modern makers who make violins lighter (2mm tops, backs with a maximum thickness of 4mm) tend to "die" after about a year. You need a lot of mass/wood to make a great violin these days, and although they may sound average in infancy, they'll grow within a couple of years and continue to get better and better over the decades. It's a slight shame that the current buyers most likely won't hear the violin's full potential, but the luthiers are still great!

​@@liamnevilleviolist1809Gut gesagt, ich liebe es den Geheimnissen auf die schliche zu kommen.

Hii Jacques! modern wood, well seasoned! the waitlist is now 24 months! reach out if you'd like more info, we'll be happy to share with you :)

@@amorimfineviolinscremona Naturally seasoned I hope! No kilns please!

thank you!!! we are so grateful to hear this

@@amorimfineviolinscremona It's very true. Violin makers (who are great) seem to have adjusted and got better and better (factoring in that we use everything from gut strings, to nylon, to steel)! I'm sure that your violins will be even better than Del Gesu's/Amati's/and even Strad's once they age as much as the old master's ones!!

thank you!! please come, it will be our pleasure!

Thank you for your support!!!!

Also doesnt serve as a decent demo piece at all.

vuillaumes often are