Definition: Heating

Low toasting: the barrel will express itself through lots of tannins and few aromatic substances, sometimes even unpleasant notes.

Medium toasting: the synthesis of aromas is intense and maximal, with a normal amount of tannins.

High toasting: burnt and caramel notes are very present, but the complexity is less than with medium toasting.

It is up to the winemaker, depending on the vintage and their winemaking style, to make the difficult choice of barrel type, based on the origin of the oak and the degree of toasting.

The staves are first heated after being moistened and shaped into rosettes to facilitate bending. Toasting is a second heating process.

The toasting section is also the workshop section where the barrel staves are made (curving and toasting).