Our toasting types
Roasting oven
PurOak uses the rotary roasting oven to toast its Mini-staves, Chips and Granulars. It allows to "roast" the wood on the surface and to cook it in depth at the desired intensity. The roasting process develops a range of pleasant flavors that are easily diffused in the wine.
Toasting levels
Anhydrous, Light, Medium, Heavy.
PurOak's oenological oak products
Baker's oven
Similar to making bread, PurOak uses a baker's oven to prepare its Stave 7 and Blocks 7 range. We apply homemade "recipes", precise temperature adjustments, and carefully controlled cooking times as well as other proprietary formulas. Toasting in the PurOak baker's oven develops an abundance of flattering aroma and reduces tannin content.
Flame toasting
The toasting process at our family cooperage, Tonnellerie de Mercurey, inspired the Stave 24 and Blocks 24 range. Utilizing a traditional naked flame, our cooper carefully finetunes the toast of our natural oak according to the reactivity of each stave. Flame toasting develops complex aromas that create a wide range of aromatic nuances.
The aromatic palette
A panel of oenologists, professionals and consumers have tasted and compared an array of wine styles that have been aged in contact with PurOak wood products.
Each taster, according to their own sensitivity, habits or culture, expressed their individual descriptors. These have been assimilated into the PurOak aromatic palette ranging from light toast to strong toast.
