The stage that defines AnA Selection's barrels
Each barrel is perfectly traceable, to analyze each one of the production stages.
This number matches the DNA of each barrel made.
Traditionally done with an open fire, AnA Selection’s toasting is specifically applied to respect the terroir of forests and to reveal the staves’ aromatic potential.
This specific heating was designed to prevent empyreumatic aromas, such as smoked smells, coffee and burnt smells. The cooper’s artisans rely on a panel of electronic sensors to regulate very precisely the temperatures of each stave during the very delicate operation of toasting.
Only the most experienced Master Coopers, true quality artisans, can do the toasting, thereby guaranteeing each user consistency and scrupulously defined quality.
According to wine styles, each barrel type can receive the following toasting levels:
- MEDIUM MALOLACTIC
- MEDIUM LONGS
- MEDIUM PLUS