Composition: Blend of French and American oak treated with different toasting process.
Sensory aroma characteristics: Gives very complex and intense spice aroma. Very positive results when used in Pinot Noir, Syrah, Cabernet Sauvignon, Sangiovese and Primitivo.
Mouthfeel characteristics: Increased smoothness and structure.
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: Gives very complex and intense spice aroma. Very positive results when used in Pinot Noir, Syrah, Cabernet Sauvignon, Sangiovese and Primitivo.
Mouthfeel characteristics: Increased smoothness and structure.
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.