MAKE, CREATE, INNOVATE

M ODERNWI N E M A K in g MAKE, CREATE, INNOVATE Understanding cooperage as the art and science that manipulates wood for the creation of wine, Tone...
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ODERNWI N E M A K in g

MAKE, CREATE, INNOVATE Understanding cooperage as the art and science that manipulates wood for the creation of wine, Toneleria Nacional seeks to respond to the changing requirements of modern oenology through innovations that enable the development of new production processes according to specific customer needs in order to create wines full of personality. Given that consumers of wine expect to be constantly surprised by new experiences, the industry is open to innovations in winemaking, by broadening new knowledge and applying new technologies. In line with this trend, Toneleria Nacional is committed to ongoing research and development of new products, which have resulted in new and sophisticated ways of uniting wine and wood. As a result, it has become a world leader in alternative products, as well as the one of the most important coopers at regional level, and among the top 10 in the world. These achievements have been possible thanks to the three pillars that guide the work of the company: innovation, flexibility and excellence:

Innovation

Continuous development of products that help winemakers create wines with personality, allowing them to become more competitive. With determination, entrepreneurship and openness to new technologies, Toneleria Nacional is responsible for more revolutionary inventions that anybody in the industry. Some example of these inventions are products like InserStave ®, the market leader in inserts for barrels; the Mistral Chauffe à Cœur barrel, the Odysé Convection Toasted ® product line and more recently, the Ambrosia Flavour Boost ®.

Flexibility

With the ability to adapt and respond to the different and changing needs of the vineyards, Toneleria Nacional has an extensive product line, ranging from barrels for premium and super premium products to a diverse range of alternatives. Enhancing flexibility, Convection Toasting technology allows customers to create their own unique recipes for toasting, which are stored in the online control system to ensure predictable, consistent and repeatable results.

Excellence

A core value of Toneleria Nacional, reflected in the constant search for new and better solutions, is establishing research and development partnerships with vineyards and wine research centres. For example: Excell and ICV laboratory in France, the WRI in Australia, Asti University in Italy, and the and the University of Chile and Catholic University from the same country. The company also allocates significant resources to the certification of raw materials, quality control and traceability, as well as external processes and client assistance. The origin of all woods is 100% certified and they are controlled by a prestigious laboratory to ensure they are free of contaminants. French oak is certified under the PEFC standard. Additionally, packing materials are selected and controlled for strength, health and ecological variables.

PREMIUM WOOD, PREMIUM BARRELS The wood is well used, and as it has been chosen together with the winemaker, gives an identity to each wine and this distinction is appreciated by the consumer. While seeking differentiation by the choice of terroir, mainly responsible for the fruit, we must not forget that a balanced and toasted wood provides unique descriptors to the fruit. The terroir is as important for the wood as for any wine that is worth savouring. The same micro-organisms, soil, sun and climate which have a decisive impact on the personality of a wine, have an essential role in the physicochemical composition of the wood. Once imported, the wood for the barrels is stacked outdoors and lightly sprayed with water and left to dry in the sun for a minimum of two years. From then on, the skills of the craftsmen at Toneleria Nacional – who turn wooden staves and metal hoops into sealed containers – make the crucial difference. After logging, the wood rests for several weeks on the forest floor, in order to allow the spread of micro flora that contributes to the future development of favourable aromas. Once at the mill, these are debarked and dried for up to eight months before becoming staves or merrains. During the controlled maturation process, which lasts between 18 to 36 months, the staves are castellated to improve air circulation, and aged by exposure to sun, wind, water and occasional showers. The programmed application of water eliminates unwanted chemical components and bitter tannins, maintaining a continuous analysis of the ellagic tannins contained in each batch of oak. No other secondary material has become as important as oak for the life of the wines. For the manufacture of barrels, Toneleria Nacional uses two kinds of oaks:

French Oak Using the sessile oak (Quercus sessilis), considered superior to others for its fine grain and the abundant supply of components such as vanillin and its derivatives, lactones, tannins, phenols and volatile aldehydes. The tannins are silky, transparent and convey a sense of sweetness combined with delicate fruit flavours that persist in the mouth. Spices and toasted almonds can be appreciated, combined with ripe red fruit flavours (in the case of red wine) and notes of peach, exotic fruit and floral aromas like jasmine and rose, depending on grape variety (in white wine). All our French oak woods are certified under the PEFC.

American Oak The American white oak (Quercus alba) has gained considerable acceptance in major wine producing countries. Unlike French oak, which has to be split, allowing the utilization only 20 to 25% of the tree, American Oak can be serrated, which makes it comparatively economical. It’s more pronounced oxidation and a quicker release of aromas help wines to lose their astringency and harshness more quickly; which makes it the wood of choice for shorter breeds (6 to 10 months). The wood interacts harmoniously with the fruit, providing a wide range of complex aromas, soft and attractive tannins. The bouquet is light, with aromas of wood, clove, tobacco, toasted bread and coffee, combined with flavours of raspberry, blackberry and currant, depending on the grape variety used.

EUROPEAN Oak To a lesser extent, Toneleria Nacional also uses European Oak, a mix of Eastern European oaks from Hungary, Lithuania, Romania, Russia, Slovakia, Slovenia and Ukraine. This wood is characterized by its very powerful soothing aromatic aldehydes. Because of its important personality, it is ideal for aging wine with great complexity in its origin. Regarding intensity, these barrels contrast the impetus of American oak and delicacy of the French and for some time now, they have been enjoying renewed interest among winemakers looking for new and cheaper alternatives.

THE KEY? CONVECTION TOASTING The traditional finish of wine barrels has always been achieved by manually toasting the interior directly over an open flame. At Toneleria Nacional, 10% of its production is still carried out this way but since 2004 the company, being aware of the innovation requirements of winemakers and the wine industry, has been using Convection Toasting technology. 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. It is known that the taste of wine changes with the temperature at which a barrel is toasted because of the thermal degradation suffered by its volatile components. For example an almond scent in wine intensifies when French oak is toasted to a maximum temperature of 240°C while at temperatures near 190 °C the intensified scents are cocoa and cinnamon. Chocolate, tobacco, coffee, cloves, nuts, vanilla, bacon and anise are just some of the components of a wine’s bouquet that can change with temperature convection toasting. And, unlike the direct fire, the whole process can be repeated to produce identical results Investigations carried out by Toneleria Nacional show that even small changes in the process variables - temperature, exposure time and heating curve - easily generate differences which can be perceived in both the laboratory and in the palate. The Convection toasting process allows Toneleria Nacional to offer its customers an unprecedented toasting penetration, giving their wines a unique personality. The process is controlled by an exclusive software system which allows the characteristics and flavors of each product to be predicted or replicated, ensuring identical results to those expected, which is impossible with traditional toasting procedures. In recent years Convection Toasting technology has come to dominate the production process of Toneleria Nacional, due to its undeniable contribution to control and quality: reduced blistering, zero charring or smoke contamination, repeatable results and unprecedented toasting penetration. This technology has helped create 2 lines of products to suit customers: Odysé and Ambrosia. In the Odysé toasting process the air mixture is distributed evenly between 18 individually mounted, closed barrels. In the stave ovens the wood is stacked into perforated racks allowing the heated air to reach every fibre. This continuous homogeneous airflow, combined with computerized process control, allows a very precise control of all the variables of the toasting process.

Features of the Convection Toasting:: • Greater control of the effects of toasting. • The circulation of hot air contributes to a slower, deeper and softer toasting. • It allows for an increase or decrease of 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.

Open Flame penetration +- 4mm

Chauffe a coeur penetration up to 12mm

Convection Tosted penetration up to 15mm

EACH TOASTING PROFILE,

A WORLD. EACH WORLD, A WINE. 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. The Convection Toasting process has revealed an important factor that cannot be ignored when looking for consistent and repeatable results. American oak, having a higher density, is more resistant to heat penetration. For this reason, in order to achieve the penetration and elegance of the French versions, American Ambrosia and Odysé need a 5°C higher toasting temperature. This has the added benefit of greatly reducing the typical abundance of whiskey lactone. The Staves, on the other hand, are toasted at 10 ° C less than the barrels, due to differences in the design of the furnaces. In the case of Ambrosia and Odysé, only the inside is exposed to hot air, and the exterior is cooled by natural air, while in the case of the staves, these are treated in a closed system, where all wood surfaces are equally exposed. To facilitate the selection of the appropriate toasting for the product required by customers, Toneleria Nacional has created 3 recipes and/or personalities in its Ambrosia line and 5 standard recipes in its Odysé line for barrels and staves (CT1 to CT5). The advice of experts is recommended to determine what type of toasting is best for your product. For more information: Odysé toasting http://www.toneleria.com/fichas/esp/TostadosOdyse_ficha.pdf Ambrosia toasting http://www.toneleria.com/tostado.php

Ambrosia Flavour Boost

IT´S WINE, IT´S AMBROSIA Toneleria Nacional converted to Convection Toasting and found inspiration in Haute Cuisine for the development of a series of new toasting processes, giving life to a new product line called Ambrosia Flavour Boost, which uses higher quality woods for barrels, staves and alternative products. The Ambrosia barrel contributes to the production of premium wines, of soft and silky tannins, which are aromatically intense and very complex, of good volume, slightly fat and with a long finish.

Premium woods of extra fine grain are selected for the elaboration of Ambrosia. These are naturally airdried for up to 36 months. The toasting process is extensive, predictable, repeatable, customizable, and three times deeper than traditional toasting. Unique in the world, patented by Toneleria Nacional. Standard toasting recipes: • Sweet Boost: 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 Boost: 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 Boost: Intense Toasting. Recognized for its enhanced spiciness, notes of coffee, dark chocolate, toasted bread, smoke and bacon. On the palate, it is of unparalleled aromatic complexity; its entry is sweet, soft, intense and persistent, with a long finish that evokes soft wood toasting flavours.

The Ambrosia Flavour Boost family Ambrosia is a comprehensive product line which consists of barrels, staves, blocks, chips and powder, all made of premium-quality wood of fine grain and air-dried for between 24 and 36 months.Different toasting profiles can be mixed with French or American oak in order to achieve more distinguished and differentiated wines. The sophistication, aromatic structure and quality of tannins of Ambrosia ensure to stress the organoleptic profile of the fruit.

Ambrosia Flavour Boost InserStave

Ambrosia Flavour Boost Short & MiniStave

Ambrosia Flavour Boost Inserts

Ambrosia Flavour Boost ViniBlock

Ambrosia Flavour Boost OakVin

Download Ambrosia technical specifications at http://www.toneleria.com/ambrosia.php

Odysé Convection Toasted®

BALANCE BETWEEN WOOD AND FRUIT Odysé was specially designed by Toneleria Nacional for high quality wines, more voluptuous and less astringent. The Convection Toasting technology facilitates the controlling of the intensity of the aromas of the wood, whilst respecting the varietal and aromatic characteristics of the fruit. It is elaborated with selected, fine-grained wood that is subjected to air-dry for up to 30 months. With superior thermal degradation of the oak, the Odysé barrel shows higher concentrations of almost all aromatic compounds. The Convection Toasting process generates considerable enhancements to the aroma and taste, and, therefore, the personality of the wines.

Odysé features • Convection toasting process - the only one of its kind - patented by Toneleria Nacional. Predictable, repeatable, customizable; 3 times deeper than traditional toasting. • Low concentration of tannins of better quality and easier polymerization. • Excellence, identity and diversity in the delivery of aromatic compounds. • Outstanding varietal aromas: Less aggressive wood and more subtle flavours. • “Sweeter” – less astringent or bitter wines.

Odysé Convection Toasted InserStave

Odysé Convection Toasted Short & MiniStave

Odysé Convection Toasted Inserts

Odysé Convection Toasted Boost ViniBlock

Odysé Convection Toasted OakVin

Download Odysé technical specifications at http://www.toneleria.com/odyse.php

Mistral

HARMONIous AND ELEGANT WINES Mistral is an open-flame, manually toasted barrel for premium wines that evolve smoothly, developing complex aromas and round, sweeter and softer tannins. The moderate and slower release of components such as aldehydes and phenols and volatile lactones results in an unprecedented contribution of minerals, and flavours. This barrel owes its uniqueness to an ancient French toasting process, called Chauffe à Cœur, “toasted to the heart”. This method consists of 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. Its remarkable complexity, the softness of its tannins, the retention of the fruit and the vitality of its chocolate, vanilla, coffee and other flavours, make it highly attractive to international wine experts and connoisseurs.

Mistral features • Barrel for high quality wines that evolve harmonically. • Selection of fine-grained wood. • Naturally air-dried for up to 30 months. • Unprecedented penetration for open flame toasting (12 mm). • Subtle flavours of toasted wood which respect varietal aromas. • Elegant and sweet tannins of outstanding complexity.

Download Mistral technical specifications at http://www.toneleria.com/mistral.php

Barrel Inserts: Maximum flexibility InserStave Convection Toasted® The best alternative to barrels Among many other qualities InserStave is at the same level with other barrels regarding the coverage of vegetable and bitter characters, while quickly generating soft and sweet tannins, sugar-coated and spicy aromas, and developed vanilla. Features: • Customer has complete freedom to mix, within a system, any combination of French and American oak and different levels of toasting. • Provides wide flexibility in choosing the wine-wood contact surface by changing the number of wooden staves. • Its adaptable structure allows the installation in any type of container regardless capacity, while the vertical position of the staves allows the must and the skin to move freely. • The system provides premium wood fermentation - both for white and red varieties – at controlled temperatures and optimum condition. • Since 1998, InserStave has been the world leader in premium category sales with outstanding results and lower operating costs for customers of Toneleria Nacional.

ShortStave & MiniStave Convection Toasted: Outstanding flexibility Complying with requests for configurations with shorter staves, Toneleria Nacional developed a system for different applications, with outstanding flexibility, which allows mixing both oaks and different toasting levels, as well as great flexibility regarding wine-wood contact surfaces. 1. ShortStave is a high quality product which generates intense results in wines, with complex and round tannins. 2. MiniStave has smaller and thinner staves and produces fine tannins in fruity a light wines.

Features: • The main advantage is that both systems can be installed in different configurations, horizontally with plastic spacers, and vertically with stainless steel tensioning, in structures up to 3 stories high (over 3.6 m.) • Easily installed in different types of containers. • Similar results to those obtained in barrels at cheaper costs. • Generates sweeter and softer tannins and desirable aromas. • Rounder, longer and more intense to the palate. • Great flexibility regarding: wood-toasting mixtures, contact surfaces, installation, maturation time and quality levels.

Zig-Zag & BarrelStave Convection Toasted: Renovation of barrels Zig-Zag and BarrelStave barrel renovation systems extend the lifespan of a barrel in one or even two production cycle. The Zig-Zag barrel renewal system extends the lifespan of a barrel with one or even two production cycles. Consists of 32 staves in 16 pairs (50%), 16 staves in 8 pairs (25%), while Mini Zig-Zag consists of 26 staves in 13 pairs (50%) and 18 staves in 9 pairs (16.5 %) having a contact surface ratio of 50, 25 and 16.5% respectively. They are available in polyethylene mesh. Features: Zig-Zag is introduced and removed through the mouth, without removing its contents; includes a stainless steel eyebolt for fastening the bung, providing optimal comfort and hygiene. “Batonnages” can be performed with the system installed, and it is not required to evacuate its contents in order to remove it from the barrel. BarrelStave is a system of inserts for barrel. It consists of 2 short staves sets, which are easily adapted to the size of the barrel and the desired contact surface. The system is introduced at the upper end of the barrel and is mounted vertically. The staves are separated and fixed with a polyethylene feeding tube, which is attached to the barrel with 2 stainless steel screws. Besides being safer, this configuration does not obstruct the head, which facilitates the use of washing, filling and emptying systems, nor interfere with the “battonages.” The standard BarrelStave has a wine-wood contact surface of a 50%, but it was designed so that additional staves can be installed to complete 100%.

Download Stave technical specifications for Ambrosia and Odysé versions at: http://www.toneleria.com/productos.php

ViniBlock Convection Toasting: Economic elegance ViniBlock is an economical and practical way to improve wines, giving them that “fine wine touch” which is so popular these days. It consists of an infusion mesh of oak cubes or dominoes, which can be introduced into any container, regardless of its size and capacity. The oak is air dried to 30 months, and convection toasting on 3 levels, as required. During vinification, ViniBlock contributes to the tannic scheme provides tannic considerably improving its structure and complexity. In the nursery phase - in addition to improvements regarding structure and elegance – it contributes to the acquisition of the colours, aromas and flavours typically associated with maturation in wood.

OAKVIN CONVECTION TOASTING: A simple solution OakVin is the Convection Toasting starting product, and is available in chips, rice or powder. Chips are recommended only for breeding, while rice and powder can be applied both during the vinification and aging stages. Features: • Easy dosage and speed, and their presence are noticeable in just a few weeks. • The elagi-tannins of the product add to the tannic scheme of the wines and improve their structure and complexity, while the release of polysaccharides creates a pleasant sensation of sweetness.

Download Viniblock and Oakvin technical specifications for Ambrosia and Odysé versions at http://www.toneleria.com/productos.php

Chile – head office: (562) 460 0500 • [email protected] Argentina – branch/sales offices: (54261) 496 5701 • [email protected] Brazil – representative: (5551) 9971 2000 • [email protected] Uruguay – representative: (5982) 604 4081 • [email protected] USA – branch/sales offices: (1707) 996 5600 • [email protected] Canada – distributor: (1707) 996 5600 • [email protected] Mexico – distributor: (1707) 996 5600 • [email protected] Italy – branch/sales offices: (39055) 012 6694 • [email protected] Switzerland – distributor: (39055) 012 6694 • [email protected] Greece – distributor: (39055) 012 6694 • [email protected] Portugal – representative: (3519) 1492 2319 • [email protected] France – distributor: [email protected] Germany – distributor: (49) (0) 63 26 / 96 75 40 • [email protected] distributor: (49) 7667 911531 • [email protected] Serbia, Bosnia, Herzegovina – distributor: (381) 34 811 895 • [email protected] Russia, Macedonia – distributor: (381) 34 811 895 • [email protected] Montenegro – distributor: (382) 20 641 114 • [email protected] Czech Republic, Slovakia – distributor: (420) 572 599 537 • [email protected] Kosovo – distributor: (39055) 012 6694 • [email protected] Romania – distributor: (40) 757575840 • [email protected] Bulgaria – distributor: (359) 2 958 4459 • [email protected]  South Africa – branch/sales offices: (2721) 851 5435 • [email protected] Australia / New Zealand – representative: (644) 476 0105 • [email protected][email protected]

www.mistralbarrels.com

www.toneleria.com

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