Composition: Medium-Toasted French Oak
Sensory aroma characteristics: Caramel, cappuccino, toasted sugar, butter, almond, toasted hazelnut, vanilla, and light spice.
Mouthfeel characteristics: Particularly increased smoothness and sweetness.
Dosage: 1-4 g/L in white vinification
1-6 g/L in red vinification
Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.
Sensory aroma characteristics: Caramel, cappuccino, toasted sugar, butter, almond, toasted hazelnut, vanilla, and light spice.
Mouthfeel characteristics: Particularly increased smoothness and sweetness.
Dosage: 1-4 g/L in white vinification
1-6 g/L in red vinification
Contact time: Minimum of 4 weeks during ageing. During fermentation, contact time is equal to the length of fermentation.
Trials: Enartis USA offers trial kits for our oak chips. Please inquire for more information.