In the winemaking process, selecting oak products for oenology and their toasting intensity is a crucial step. To meet the expectations of winemakers seeking precision and repeatability, Oenosylva offers a cutting-edge technology for its Classic range: deep infrared toasting.
A homogeneous, controlled toast
Deep Infrared toasting acts at the core of the oak. This method ensures perfect homogeneity and consistency from one batch to the next. The aim is to bring structure, texture, and volume while preserving fruit expression—without overwhelming the wine with excessive aromas.
Three intensities for a tailored impact
Infrared toasting is available in three sensory profiles:
- Light: preserves fruit, structuring tannins, aromatic freshness.
- Medium: aromatic complexity, roundness and mid-palate weight, extended length.
- Long: pronounced aromatic intensity, roasted notes, very ripe fruit expression.
This diversity allows winemakers to fine-tune oak contribution according to the desired wine style and the cuvée’s potential.
Formats adapted to different maturation strategies
Deep Infrared toasting is available for staves, blocks, and inserts in the Classic range:
- Staves (9 or 12 mm): Used for 6 to 10 months depending on thickness, with dosage adjusted to élevage objectives. They contribute complexity, roundness, fruit enhancement, perceived sweetness, and length on the palate.
- Blocks: Faster to implement, with a dosage of 3–7 g/L in red and 1–4 g/L in white or rosé. Over 4 to 6 months they develop aromatic complexity, volume, mouthfeel, structure, balance, and refined tannins. Dosage should be adapted to aging goals.
Inserts: Intended for a minimum of 6 months of ageing, they ensure gradual extraction and a broadened aromatic palette, with two options available (25% or 45% new oak). Inserts help extend the service life of oak barrels.
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Impeccable raw material
Oenosylva products are made from French stave-quality oak sourced from prestigious forest stands (Allier, Nevers, Tronçais, Vosges, etc.). Naturally air-seasoned for at least from 20 to 24 months, they guarantee stability and finesse. Every stage—from stave mill to packaging, including toasting—benefits from complete traceability.
Oenosylva’s deep infrared toasting combines the nobility of French oak with the precision of modern technology. It offers winemakers a reliable tool to refine structure and enrich the aromatic palette while respecting the wine’s fruit identity—a technical solution perfectly aligned with today’s evolving oenological practices.
For personalized advice, your Tonnellerie Berthomieu Ermitage sales representative is at your disposal.
Photography: Christophe Deschanel
