OUR TOASTING RANGE
TOASTS APPROPRIATE TO WINES
TOASTING LEVEL
Light Toast
Medium Toast
Medium Open Toast*
Medium Plus Toast
Medium Long Toast
(Burgundy Style)
Medium Long Open Toast* MLO
Medium Long Tradition
(Tradition Bourgogne)
Medium Extra Long Open
MXLO
Toast*
Toasted Heads
TOASTING LEVEL
Alcohol 1 ALC1
Alcohol 2 ALC2
* The Medium Open, Medium Long Open and Medium Extra Long Open toasts exclude the use of the lid, which is used at the end of the bousinage
phase.
This process gives a lighter color and an organoleptic profile which is less empyreumatic and more respectful of the fruit.
SEGUIN MOREAU NAPA COOPERAGE · 151 Camino Dorado, Napa, CA 94558 USA · Tel: 707-252-3408 · Fax: 707-252-0319 · info@seguinmoreau.com · seguinmoreaunapa.com
AROMAS
Mineral, fresh woody character.
Restricts vanilla and toasted
aromas, encourages the
L
development
of fresh aromas and adds
complexity to the finish.
Highly complex: toasted, vanilla,
M fresh bread, spice
and chocolate aromas.
Identical to Medium Toast
MO
but with less intensity.
Highly complex, adding the
maximum of aromas achievable
M+ through toasting; toast, spices,
roasted almonds, roasted coffee,
toffee, mocha chocolate.
Highly complex, great finesse,
ML toasted aromas, vanilla,
brioche and white nougat.
Identical to ML Toast
but with less intensity.
Empyreumatic range :
Provides volume and length on the
grilled, caramel, cocoa.
MLT
Strengthened notes of
candied fruit.
Delicate aromatic input:
vanilla, custard, light toasted
notes.
Suitable for reducing the impact of
TH methyloctalactones in American
oak. Adds a touch of smokiness.
TOASTS APPROPRIATE TO SPIRITS
COLOR & AROMAS
Distinct gold colour with brown
reflections.
Slightly woody and complex
aromas : vanilla, toffee, toated.
Light gold colour.
Aromas achievable through
toasting:
fresh, spices, notes of clove and
white pepper.
Our representatives are available to assist you
in choosing the best toast to suit your oenological objectives.
TASTE SUITABILITY
Recommended for wines made with over-ripe,
A lot of tannin highly concentrated grapes; provides a limited
to help give structure. addition of aromas while improving the wine’s
tannin structure.
A well-rounded structure
encouraged by the Ideal for most wines. The additions from the oak in
oak’s serous fluid. terms of structure and aroma; are well balanced
The supply of tannins has a with the natural character of the wine.
moderate structuring effect.
Toast level derived from the Medium toast level,
thus enabling to remain in the same aromatic range
Identical to Medium Toast. but with less intensity and therefore a greater
respect for the fruit and an additional touch of
freshness.
The tannins in the barrel
Wines with highly concentrated aromas, able to
are very well integrated
cope with a high but balanced addition of
and contribute to
aromatics from the barrel.
a full round palate.
Increases complexity while
preserving the finesse of grape
varieties with a low
Suitable for Chardonnay, Sauvignon Blanc and
concentration of tannins
various red wines.
which encourage fullness
on the palate and a powerful
finish.
Toast level derived from the ML toast level, in the
Identical to ML Toast same aromatic range but with less intense toasting
components and therefore more freshness.
Particularly well suited for the fermentation and
palate, whilst maintaining the
aging of fine white wines on lees.
freshness of the attack.
Appropriate to moderate or highly concentrated
Round and silky tannins that
red wines. This toast imparts woody aromas right
provide length on the palate.
from the start of the wine maturation.
Restricts the addition of tannins Works well for wines that require a limited addition
from the heads and adds to the of tannins: white or red.
sweetness of wines. Watch out for smokiness.
TASTE SUITABILITY
The tannins in the barrel
are very well integrated
Full bodied spirits.
and contribute to
a full round palate.
Provides freshness to the spirit.
The supply of tannins has a Light and fine spirits.
moderate structuring effect.