THE OMEGA BARREL
To satisfy the increasing demand for barrels respectful of wine, fruit and terroir, Radoux has developed a new barrel for the aging of wines: Omega. Exceptional in its purity and finesse, Omega will reveal the identity of your wines with elegance and discretion.
WOOD SELECTION
Selecting the wood is the first stage in Radoux's demand for quality.
The oak for Omega barrels comes from the most prestigious forests of central France. Only tight grain oak is rigorously selected for its development.
The raw staves are dried naturally in the open air for 3 years in Radoux's integrated stave mill in the regional Park of La Brenne,
benefiting from this region's exceptional environmental conditions.
Oakscan®
Omega also benefits from Radoux's innovation, OakScan®, which enables the instantaneous selection of staves according to their polyphenolic index.
This process allows to refine the selection by favoring the moderate polyphenolic indexes to achieve a perfect balance of the wood potentials (neither too rich nor too low in tannins and lactones).
The Oakscan® process guarantees a homogeneous content of ellagitannins and creates the perfect match between the wood used and the oenological objective.
RESPECT OF THE FRUIT
Tasting reveals that the Omega barrel highlights the fruit flavor and brings a balance between roundness, volume, tension and length on the palate. Tannins are well integrated, expressing freshness, elegance and finesse. The complexity of the aromas enables the fruit to shine through while respecting its origins.
PURE TOAST, A SPECIALLY ADAPTED TOAST PROCESS
For the Omega barrel, Radoux has developed a specific toasting process to promote the bond between the tannins of the wood and those of the wine.
Radoux's traditional toasts involve a slow and prolonged heating followed by a "bousinage" operation (finishing stage with an increase in temperature)
of variable intensity which enhances various aromas (toast, spices, vanilla, coconut...).
With the Pure toast, only the initial toasting phase is implemented - at a low temperature and in depth. This gentle, long toast preserves
the sweetness of the wood (maintains the polysaccharides on the surface) and because of the low degradation of tannins, your wine will
acquire more volume.