tostado tostado tostado


Convection Toasted


Although the 10% of Tonelería Nacional’s production is still toasted manually, the company uses Convection Toasting technology since 2007. In this process, the barrels are toasted in an airtight convection oven, where a powerful ventilation system expels superheated purified air into a fusion chamber, where it is then mixed with purified air at room temperature, in order to reach 170 ° to 250 ° C, depending on the toasting recipe. This system allows the hot air to circulate and produces a softer and slower toasting.


The Convection toasting process allows Tonelería Nacional to offer its customers an unprecedented toasting penetration for their wines, giving them a unique personality. The process is controlled by an exclusive software system which allows predicting or replicating the characteristics and flavours of each product, ensuring identical results to those expected, which is impossible with traditional toasting procedures.


This technology contributed to the creation of 2 products lines which are personalised to the needs of the customer: Odysé and Ambrosia.


Convection toasting features:


  • Greater control of the effects of toasting.
  • The circulation of hot air contributes to a slower, deeper and softer toasting.
  • It allows increasing or decreasing the relative intensity, concentration of aromas and volatile
    components according to customer needs, enabling them to create their own recipes.
  • The monitoring of furnaces using specialized software allows controlling the progressive
    increase of temperature and intensity to such an extent that organoleptic results of any
    recipe can be predicted with complete accuracy. This ensures that clients can repeat
    products with almost identical and unique characteristics.
  • By increasing wood degradation induced by heat, a positive impact is achieved regarding
    the amount and concentration of the derived chemical and aromatic components.

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Toasting penetration


Open flame toasting
It is carried out with the direct exposure of wood to open-flame. It is divided into 2 stages, bending and applying a fine-toasting, totalling between 45 and 60 minutes of exposure. Penetration + - 4 mm.


Chauffe Coeur
In this process, the “rose” is wetted in a pressurized steam chamber, and sprayed by hot purified water showers. This unique treatment causes a greater opening of the pores of the wood, which contributes to a greater penetration of toasting. The water can also mitigates the risk of charring and removes resinous pieces from the timber. Penetration + - about 12 mm.


Convection toasting
The air mixture is distributed evenly between 18 individually mounted, closed barrels, while in the stave ovens the wood is stacked into perforated racks allowing the heated air to reach every fibre. This continuous and homogeneous airflow, combined with the computerized process management, allows a very precise control of all the variables of the toasting process, zero blistering, carbon and smoke contamination, while achieving exceptional penetration - greater than 15mm - and reproducible results . Penetration + - about 15 mm.

Tolenería Nacional



Chauffe a Coeur


The unique features resulting from this method are achieved by showering the “rose” with purified hot water, heating it in a steam chamber to open the pores, and finally, applying a careful fine-toasting. This water-steam treatment facilitates the bending, removes any remaining resin residues and allows a higher toasting intensity, while significantly reducing the risk of charring.


  • Subtle wood and toasting flavours which respect varietal aromas.
  • Produces complex, mouth filling wines with elegant tannins
Tolenería Nacional



Odyse


Certainly there are many factors that affect the resulting wine, but it is undeniable that each level of toasting gives a unique personality, regardless of the botanical origins or organoleptic characteristics of the wood.


To facilitate the selection of the appropriate toasting for the product required by customers, Tonelería Nacional has created 5 standard recipes for barrels and staves (CT1 - CT5) , which are presented below with some suggestions for implementation. We recommend the advice of our experts to determine what type of toasting is best for your product. These suggestions are intended to facilitate the appropriate toasting choice.

Types of Toasting Tolenería Nacional


Ambrosia


With three toasting levels, depending on the type of wine sought, Ambrosia contributes to the production of wines with 3 different personalities:


  • Sweet. Light toasting. Characterised by its enhanced sweetness and fruitiness, with lactic notes of vanilla, white chocolate, and caramel. The wines persist in the mouth; tannins are soft, sweet, and silky.

  • Complex. Medium toasting. Generates a complex expression of mocha and notes of caramel, toffee, chocolate, and vanilla. On the palate, the wines have excellent volume and structure, are slightly fat, and have a long, involving finish.

  • Intense. Intense Toasting. Recognised by its enhanced spiciness, notes of coffee, dark chocolate, toasted bread, smoke and bacon. On the palate is of unparalleled aromatic complexity; its entry is sweet, soft, intense and persistent, with a long finish that evokes soft wood toasting flavours.
Tolenería Nacional
Cerrar
Atrás

Av. Los Libertadores 53, Colina. Santiago, Chile.     Tel: +562 24600500