ST: Special Toast
We combine a medium toasting with frequent water spraying to achieve a light brown coloration that penetrates quite deeply in the wood (6-7mm).The result is a subtle balance between length and volume in the mouth and delicate toasted bread flavors. The salinity in the finish brings freshness and tension to the wine.
CLL: Chauffe Long & Light
Lengthily heated on embers and a very low flame, CLL allows us to obtain a honey color penetrating for 3 to 5mm in the wood. This very light toast has a minimal aromatic impact on the wine and brings freshness and length, as well as tension and minerality. CLL fits very well with medium to long ageing (10 months or more).
Depending on the forest, region and oak type, flavour characteristics can vary widely. Here are some oak-derived flavour compounds:
Lactones – coconut, earthy, herbaceous, spice, oak
Vanillin – vanilla
Guaiacol – char-like, smoky, spicy
Eugenol – clove-like smell
Furfural – butterscotch, caramel, almond
Ellagitannins – modify structure and increase colour, astringent taste
Coumarins – bitter and acidic