Toasting

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.