THE RADOUX RANGE OF TOASTS

TOASTING LEVELS

The pre-heating is the first stage in Radoux’s toasting process. The oak staves are gradually heated so that they can then be bent to form the shape of the barrel. This stage is traditionally carried out over a wood fire, whilst keeping the wood damp.

The second stage of Radoux’s toasting process involves a long, slow cooking of the bent staves over a wood fire. This helps to fix the final shape of the barrel and stimulate the aromas within the depth of the oak.
It is essential at this stage to have complete control over the process in order to create a harmonious development of the aromas and to ensure the best possible contribution of the oak to the structure of the wines. Each barrel entering the toasting process is closely monitored with regard to the length of the toast and the intensity of the heat.

Depending on the length of the “bousinage” process, toasting can be light, medium, medium plus or heavy. Each level of intensity gives the wood a different chemical profile, which then enhances the various aromas of toasting, spices, vanilla or coconut.

CLASSIQUE TOAST: aromatic complexity and texture

The range of Classique toasts is particularly suited to wines which are aged for long periods, presenting moderate to intense aromatic contribution, reinforcing the tannic structure and persistence of the wine.
Available in two styles adapted to red or white wine and in three levels of intensity: medium, medium+ and heavy.

• Intense and complex aromas contributed by the toast
• Reinforces the texture and persistence on the palate

EVOLUTION TOAST: balance and fullness

In order to satis the growing trend amongst consumers to drink young, fruity wines with smooth tannins, Radoux perfected the Evolution toast, by lowering the temperature and lengthening the “bousinage” with a “re-cooking” phase, thus revealing aromas which guarantee a perfect balance between the wood and the wine, resulting in smooth tannins and sweetness on the palate.
Available in medium and medium+ toasts.

• Balance between wine and wood
• Fullness ans sweetness on the palate

REVELATION TOAST: Purity of the Fruit and Fullness

In order to meet the demand for wines which express pure fruit, Radoux’s R & D created the "Revelation" toast. This new toasting process helps reveal the pure expression of the fruit. It is particularly well adapted to structured wines and expresses itself even more effectively when used in aging on fine lees.

• Very low aromatic contribution from the toast
• Fullness on the palate (texture and fat)

INTEGRATION TOAST: integration of oak, finesse

Using the same technology as Revelation, the Integration toast was specially created for grape varieties which are sensitive to intense contribution of oak, such as Pinot Noir. On the nose it is lightly toasted, and on the palate, the tannins integrate perfectly in the first months of aging. For fine, delicate grape varieties.
Available only for red wine with one level of toast: “Medium”

• Oak tannins integrate rapidly, with low impact on structure
• Respects the characteristics of the grape variety, aromatic freshness
• Discreet oak impact.

PURE TOAST on Reds: respect of Fruit and Character

Pure toast is meant for winemakers who are seeking the purity of the wine, the respect of the fruit and the terroir. It is carried out at low temperatures over a long period. This gentle, deep toast helps pre- serve the original aromas of the wine.
Its long, delicate interaction with the wood’s tannins generates volume, finesse and length. It gives remarkable texture in the mouth. The Pure toast, associated with tight grain and Oakscan wood selection, respects the raw material and enhances the wine, giving expression to the fruit while respecting its origin.

PURE TOAST on Whites: freshness and purity of the Fruit

This toast is for winemakers who are seeking respect of the grape variety and freshness for their white wine. It can be adapted to Chardonnay type wines, to maintain their tension, or to Sauvignon Blanc wines to respect their freshness.
It has very little impact on aromas, but good intensity mid-palate and an overall persistence.