{"id":3248,"date":"2020-06-30T14:35:48","date_gmt":"2020-06-30T14:35:48","guid":{"rendered":"https:\/\/www.toneleria.es\/?page_id=3248"},"modified":"2020-11-03T10:13:31","modified_gmt":"2020-11-03T09:13:31","slug":"types-of-the-barrel-toasting","status":"publish","type":"page","link":"https:\/\/www.toneleria.es\/en\/types-of-the-barrel-toasting\/","title":{"rendered":"Types of the barrel toasting"},"content":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces”][vc_column][vc_text_separator title=”Types of the barrel toasting” i_color=”black” color=”black” border_width=”4″ add_icon=”true” el_class=”h1-t”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]Types of toasting of a barrel and how it affects the taste of vines is a matter of in-depth scientific study. High temperatures produce physical and chemical changes in oak wood that will directly influence parameters that the barrel will hand over to the wine. A stronger toasting provides deeper aroma compound, but less expression of wood tannins.<\/p>\n

Toneler\u00eda Duero has its own toasting protocol that is based on extensive studies by prestigious scientists and our own researchers, as well as our long-lasting experience. The toasting protocol defines the combination of the temperature, fire intensity and time of the exposure of the oak wood to fire depending of the type of toasting.<\/p>\n

Furthermore, the experience and know-how of our coopers are a crucial part of this delicate process. We can provide our clients with toasting profiles and how they reveal themselves in a particular wine. We guarantee equability of toasting throughout the entire surface of the barrel as well as the uniformity of toasting penetration depth for each grade of toasting.<\/p>\n

Natural or without toasting<\/strong> \u2013 Uncharred wood helps to stabilize the color of the wine and to highlight its fruity composition. With a carefully controlled wood drying process we completely eliminate green notes from the wood that is highly unlikely for the wine.<\/p>\n

Light toasting<\/strong> \u2013 stabilizes the color highlights the sweet character of the wine.<\/p>\n

Medium toasting<\/strong> (up to 10 mm toasting penetration) \u2013 adds aromatic complexity to the wine with notes of caramel and toffee.<\/p>\n

Medium plus toasting<\/strong> (10 mm toasting penetration with greater intensity) – adds aromatic complexity to the wine with notes of caramel and toffee.<\/p>\n

High expression<\/strong> (15 mm toasting penetration) – provides aromatic complexity to the wine and roasted notes in French oak and dark chocolate in American oak.<\/p>\n

Strong<\/strong> (10 mm toasting penetration with the most toasted surface) – adds aromatic complexity to the wine. In French oak strong toasting highlights smoky notes, in American oak notes of dark chocolate are emphasized.<\/p>\n

The bottoms of barrels are not toasted by default since the wood used for the bottoms undergoes a longer drying process, which guarantees its quality. However, we can toast the bottoms too upon the request of the client.<\/p>\n

Our specialist will provide you with a professional advice based on our profound expertise and in-depth knowledge of our products regarding the toasting and wood<\/a> type to choose the best matching product for your needs.[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_gallery type=”image_grid” images=”2976,3119,3120,3121,3122,3124″][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row full_width=”stretch_row_content_no_spaces”][vc_column][vc_text_separator title=”Types of the barrel toasting” i_color=”black” color=”black” border_width=”4″ add_icon=”true” el_class=”h1-t”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]Types of toasting of a barrel and how it affects the taste of vines …<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_joinchat":[],"footnotes":""},"class_list":["post-3248","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/www.toneleria.es\/en\/wp-json\/wp\/v2\/pages\/3248","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.toneleria.es\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.toneleria.es\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.toneleria.es\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.toneleria.es\/en\/wp-json\/wp\/v2\/comments?post=3248"}],"version-history":[{"count":6,"href":"https:\/\/www.toneleria.es\/en\/wp-json\/wp\/v2\/pages\/3248\/revisions"}],"predecessor-version":[{"id":3992,"href":"https:\/\/www.toneleria.es\/en\/wp-json\/wp\/v2\/pages\/3248\/revisions\/3992"}],"wp:attachment":[{"href":"https:\/\/www.toneleria.es\/en\/wp-json\/wp\/v2\/media?parent=3248"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}