During this process, the increase in temperature modifies the physical and chemical structure of the wood and forms new aromatic substances. The toast combines intensity and length, which will result in different profiles depending on how they vary.
A contribution of fresh wood, emphasizing the fruit.
Emphasis on the fruit, additional volume in the mouth.
A dominance of vanilla aromas, an increase in sweetness and volume in the mouth.
Complexity is intensified, with velvety tannins.
A dominance of vanilla and toasted almonds, with soft, round tannins.
A dominance of toasted bread aromas, soft tannins.
A dominance of spicy and vanilla aromas.
NB: The Noisette Toast is a slow process with a constant, controlled temperature.
During the Special Toast, the wood is watered during the process, which opens up the wood’s fibers and helps soften the most pronounced tannins.