Oenological oak products
The Laglasse company decides in 2005 to turn to economic alternative solutions to give to the wine the structure and the flavors which please the consumers. Thus she creates her own aromatic profiles. She produces and markets staves, infusion bags, inserts and zigzag.
Oenological products : manufacturing and marketing of high-quality staves
The wood is air dried for 24 on our own field at Varize and its releases slowly and gently its tannins and humidity.
After 24 months of drying, it is ready to give its most delicate aromas.
Manufacturing in 5 stages
- 1 : Resplit
- 2 : Edging
- 3 : Putting in length
- 4 : Drilling
- 5 : 4 sides planing
We control carefully every stages and propose different staves.
Toasting by induction
Toasting by induction guarantees a reproductable quality, and the toasting level determines the aromas produced and their consistency.
The L toasting 180 °already gives a raising of concentration on all avours.
The M toasting 190° gives to the wine a soft woody character, with predominating vanilla aromas and spicy aromas rising.
The heavy toasting 200° gives a very rich woody aroma with spicy avours without loosing the roundness of vanilla and toffy
For more informations , please contact Laglasse C° at Varize.