First developed by Tonnellerie Saury in 2000, the immersion process consists in placing the barrel “en rose” in a hot water bath at over 80°C.
After the immersion, the barrel is bent following the traditional way, with the toasting or “bousinage” (Light, Light or Medium Long, Medium, Medium+ or Long) taking place in a second stage. During this essential stage, which allows the aromas of the wood to be revealed, the cooper uses gentle, penetrating toasting to manage the gradual evaporation of the water contained in the wood and achieve the desired toasting intensity.
When tasted, the wines are balanced and harmonious on the palate. The barrel gives more suppleness and sweetness to the wine while reducing the tannic contribution and bitterness. The fruitiness of the wine is underlined by the freshness provided by the barrel. Subtle notes of vanilla, toast and spices complete the wine’s aromatic profile depending on the intensity of the toasting.
In addition to the barrel bending process, the origin of the forests, the drying time, the sorting of the staves and the toasting are all criteria that nuance the profile of the barrel.
Do not hesitate to contact your Saury sales representative to adapt your choice to the profile of your wine and your expectations.