| Light Toast |
Very slow and gentle release of aromas. |
Few expressions from toasting.
Slightly raw woodiness.
Woody aromas less elaborate. |
Delicately structured wines
Matured for only a short period |
| Long Medium Toast |
"A Stress Free Toast" |
In-depth extraction.
Longer heating at lower temp. |
Well suited for white grape varieties.
Preserves fruit and terroir aromas.
Usually reserved for long maturing. |
| Medium Toast Plus |
Slight aroma of toast and roasted coffee beans
Deeper extraction. |
More aromas of toasted bread,
roasted coffee beans.
More expressive than ML.
More tannins and woody aromas. |
More aromas released over shorter maturing times.
Suited for red grape varieties (with strong tannins).
Suited for structurally robust white grape varieties.
Long ageing releases tannins in-depth, adds complexity. |
| Heavy Toast |
Marked aroma of toast and roasted coffee beans. |
Heavy aroma and flavour of
roasted coffee beans.
Extensive wood/wine exchanges. |
Heavy impact on wine in first months.
Long ageing (12 months+) on highly structured red wines.
Integrates with wine and expresses potential.
Stabilises wine anthocyanins well.
When a lot of character exchange from wood is required. |
