The great difference with direct fire toasting is that this process is controlled with an exclusive software that allows accurately predicting the expected results of the toasting in terms of aromas and flavors. This opens a door for the wine industry, as it makes it possible to achieve the replicability of each product. Additionally, it achieves greater penetration of the wood than the traditional fire method.

The software that controls and records the temperatures at which the air comes in contact with the wood circulates is a fundamental tool, as it allows establishing recipes for each requirement and offering a more selective product for different wines.

It has a pronounced aromatic and flavor potential for all sensory attributes. Depending on the intensity of the recipe, toasted, spiced and smoked notes are prominent for higher temperatures, and sweet and fruity notes for lower ones. On the palate, volume is evident, but its main trait is the ability to give the wine fullness and length in the finish.