The goal of toasting is to induce molecular changes in the composition of the wood through heat, releasing aromas and flavors that enhance a wine.
At TN Coopers, thanks to our R&D program, we understand toasting as the most critical and crucial stage in the creation of wood with character. As such, we developed an exclusive and patented convection toasting technology for barrels. We toast on a hermetic, specially designed convection oven, which allows for a slow, smooth toasting with unprecedented penetration.
The main difference with direct flame toasting is that this process is controlled by an exclusive software that predicts with certainty the results of the toasting in terms of aromas and flavors. This opens a new doorway for the wine industry, as exact replication of each product becomes a real possibility.
This patented software, which controls and registers the temperatures at which the hot air circulates through the convection oven, is a key feature, as it allows establishing recipes for each barrel, and offering a better product selectiveness for different wines.